Pesto Shrimp & Spaghetti Zest

Ingredients

• Large Shrimp — 2lb peeled and deveined ($12.00)
• Pesto — 0.75 cup prepared ($3.50)
• Olive Oil — 1 Tbsp searing ($0.20)
• Organic Spaghetti — 1lb dry ($2.00)
• Chickpeas — 1 can drained and rinsed ($1.00)
• Cherry Tomatoes — 2 cups halved ($1.00)
• Lemon — 1 whole juiced and zested ($0.50)
• Pine Nuts — 0.25 cup toasted ($2.00)
• Parmesan — 0.5 cup grated ($2.00)

Instructions

1. 1Boil the Spaghetti — Bring a large pot of salted water to a boil. Cook 1lb of organic spaghetti according to package instructions until al dente. Before draining reserve 1/4 cup of the starchy pasta water. Drain and set aside.
2. 2Sauté Shrimp — Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the peeled deveined shrimp and cook 2-3 minutes per side until pink and opaque. Remove from skillet.
3. 3Toss and Combine — In the same large pot used for the pasta combine the drained spaghetti shrimp chickpeas halved cherry tomatoes and toasted pine nuts. Add the prepared pesto and the reserved pasta water. Toss over low heat until the pesto emulsifies and coats everything evenly. Finish with lemon juice and zest.
4. 4Assemble and Pack — Divide evenly across 6 meal prep containers. Top each with a portion of grated parmesan cheese.