Summer Shrimp Pasta with Charred Scallion Pesto

This summer shrimp pasta with charred scallion pesto is the kind of dish I crave when corn and tomatoes hit their late August peak. Every forkful layers sweet, smoky, and bright flavors with a mix of tender pasta and crunchy lemon chili breadcrumbs.

Recipe

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Summer Shrimp Pasta with Charred Scallion Pesto

Total Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: pasta, seafood

Servings: 4

Author: Christine Ma

Ingredients

Charred scallion pesto

• 2 bunches scallions ends trimmed
• ⅓ cup toasted sliced almonds
• 1 clove garlic
• ¾ cup grated parmesan
• ½ cup fresh basil leaves
• 1 tablespoon lemon juice
• ½ cup olive oil
• salt and pepper

Lemon chili breadcrumbs

• 2 tablespoons olive oil
• 1 clove garlic grated
• ½ cup panko breadcrumbs
• ½ teaspoon red pepper flakes
• zest of 1 lemon
• 2 tablespoons grated parmesan

Shrimp pasta

• 12 ounces cavatappi
• 3 tablespoons olive oil divided
• 6 ounces shishito peppers
• 2 ears corn kernels removed
• 12 ounces large shrimp peeled and deveined
• 2 garlic cloves minced
• ¼ teaspoon red chili flakes
• 1 pint cherry tomatoes halved
• salt and pepper
• ¼ cup grated parmesan

Instructions

• Heat a large saute pan or cast iron skillet over high heat until smoking. Add the whole scallions in a single layer and char for 2 minutes without moving. Flip and char another 1-2 minutes until blackened in spots and limp. Transfer to a plate and let cool slightly.
• Roughly chop scallions and add to a food processor with the almonds, garlic, parmesan, basil, and lemon juice. Pulse to break down. With the motor running, stream in the olive oil until mostly smooth. Season to taste.
• Make breadcrumbs. Heat 2 tablespoons olive oil with grated garlic in a small skillet over medium heat. Add panko and red pepper flakes. Stir constantly for 3 to 4 minutes until deeply golden. Remove from heat and stir in lemon zest and parmesan. Transfer to a plate to stop the cooking and let cool completely.
• Bring a large pot of well salted water to a boil. Add the cavatappi and cook to 1 minute shy of al dente. Before draining, scoop out 1 cup of pasta water and set aside.
• Return saute pan to high heat with 2 tablespoons olive oil. Add the shishitos in a single layer. Blister for 2 minutes per side until bubbled and charred in spots. Remove from heat and chop into bite-sized chunks.
• In the same pan, add the corn kernels. Spread them out and leave undisturbed for 2-3 minutes until lightly charred. Stir and cook for another 1 minute. Remove from heat and set aside.
• In the same pan, heat another tablespoon of oil. Add shrimp and lay them in a single layer. Cook 60 to 90 seconds without touching them. Add garlic and red chili flakes, flip shrimp, and cook another 1 minute until just opaque.
• Add drained pasta along with pesto, ½ cup reserved pasta water, corn, shishitos, and halved cherry tomatoes, tossing until well combined. If the pasta is dry, add a splash more pasta water. Remove from heat and season with salt and pepper.
• Divide pasta among bowls. Top generously with the lemon chili breadcrumbs and grated parmesan. Serve immediately.

Video

Notes

Both the breadcrumbs and pesto can be made ahead of time. 

Use any short-cut pasta including macaroni, orzo, or orecchiette.

Step-by-step instructions

Step 1: Make pesto

Pesto pastas heavily rely on the pesto itself, and this summer shrimp pasta is no different. It's the base flavor so it's important to make the pesto as best as we can.

To make this charred scallion pesto, we're taking an extra step and cooking the scallions beforehand. Heat a dry cast iron skillet or saute pan over high heat until it is smoking.

Lay 2 bunches of whole scallions in a single layer. Make sure you don't move them for two minutes to get prop char marks.

Flip and char the other side for another minute or two until the scallions are blackened in spots and limp. Then, transfer to a plate to cool slightly and roughly chop the scallions.

Add the charred scallions to a food processor with toasted almonds, garlic, grated parmesan, fresh basil leaves, and lemon juice. Pulse a few times to break everything down.

Then, with the motor running, stream in good olive oil until the pesto is mostly smooth but still has texture. Taste and adjust with salt and pepper. The pesto should taste smoky, savory, and just slightly sweet from the scallions.

Set aside the pesto while you work on the next flavor element, the lemon chili breadcrumbs. In a small skillet over medium heat, warm olive oil with grated garlic.

Add panko and red pepper flakes, stirring constantly until the breadcrumbs are deeply golden and smell toasty. Pull off the heat and stir in the zest of 1 lemon and 2 tablespoons grated parmesan.

Step 2: Cook vegetables and shrimp

Now, it's time to cook the vegetables and shrimp. I decided to keep the shishito peppers in this pesto pasta because it adds a great smoky flavor that compliments the sauce. But, unlike the restaurant, I swapped long beans for corn for a sweet touch.

To cook the peppers, return your skillet to high heat with 2 tablespoons olive oil. Add 6 ounces of shishito peppers in a single layer.

Let them blister hard, about two minutes per side, until they are bubbled and charred in spots. Then, remove from heat and roughly chop the peppers to bite-sized chunks.

In the same pan, add the kernels from 2 ears of corn. Spread them out and leave them alone for two to three minutes until they pick up real color, then stir and char another minute. Set aside and keep warm.

Next, pat peeled and deveined shrimp until dry and lay them in the hot pan in a single layer. Cook for 60 to 90 seconds without touching them. Then, add garlic and red chili flakes, flip the shrimp, and cook another minute until just opaque.

At the same time, cook cavatappi or any short-cut pasta of your choice, making sure to reserve some of that pasta water.

Step 3: Putting it all together

Return the drained pasta to the saute pan along with the pesto, reserved pasta water, shishito peppers, corn, and cherr tomatoes.

Toss until the noodles are evenly coated and glossy. If the pasta looks dry, add more pasta water a splash at a time.

Remove the pasta from heat and top with a generous handful of the lemon chili breadcrumbs and more grated parmesan. Because extra parmesan never hurt anyone, right?

This summer shrimp pasta with charred scallion pesto is not your typical pesto pasta, in the best possible way. The smoky scallion pesto, sweet shrimp, blistered peppers, charred corn, bright tomato acidity, and lemon chili breadcrumbs all work together to create one incredible dish. Every bite is filled with different flavors and textures. Talk about a party in your mouth!

For another delicious shrimp pasta, check out this shrimp scampi pasta with broccolini and blistered cherry tomatoes and Thai red curry pasta with sweet chili shrimp!

Make-ahead and storage tips

• Make-ahead: You can make the charred scallion pesto up to 5 days ahead. Store in the refrigerator in an airtight container until ready to use. You can also make the lemon chil breadcrumbs up to 3 days ahead. Store breadcrumbs at room tmeperature in an airtight container.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.

More summer pasta recipes

Looking for more summer pasta recipes? Try these: