Garlic Almond Pesto Shrimp
Ingredients
- 1 1/2 pounds raw large shrimp (about 48), peeled and deveined
- 1 1/2 cups packed fresh basil leaves
- 1/4 cup almonds (any style)
- 1 large garlic clove
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
Preheat the Oven:
Preheat your oven to 450°F (230°C).
Arrange the Shrimp:
Arrange the shrimp in a shallow baking dish just large enough to hold them in a single layer, or divide them evenly among four individual baking dishes.
Make the Pesto:
In a blender, combine the basil leaves, almonds, garlic, olive oil, lemon juice, salt, and freshly ground black pepper. Blend until smooth.
Bake the Shrimp:
Pour the basil-almond pesto over the shrimp, ensuring they are evenly coated.
Bake in the preheated oven for 10 to 12 minutes, or until the shrimp are just firm and cooked through.
Serve:
Serve the baked shrimp hot, accompanied by crusty bread for dipping into the flavorful pesto.
Note: This dish can be assembled up to 8 hours ahead of time. Combine the shrimp and pesto in a dish as directed, then cover and refrigerate until ready to bake.
Thanks to Leslie Glover Pendleton for this recipe
