Home Cooks > Recipes > Creamy Pesto Rotini with Shrimp
Yield: Makes 4 servings 1/2 pound uncooked rotini pasta
1/4 cup olive oil
2 cloves garlic
1 green onion, sliced
1/4 cup pine nuts, toasted
1 cup packed fresh basil leaves
3/4 pound fresh or thawed medium-size shrimp
or prawns (31 to 40 count), peeled and deveined
2/3 cup Pearl Green Tea Organic Soymilk*
1 teaspoon Kikkoman Soy Sauce
3/4 teaspoon salt
Toasted pine nuts (optional)
- Cook pasta according to package directions, omitting salt; drain.
- Meanwhile, measure olive oil, garlic, green onion, 1/4 cup pine nuts and basil into blender container. Cover and process on medium until smooth, scraping sides down occasionally.
- Bring 1/2 cup water to boil in medium-size saucepan. Add shrimp; cook about 2 minutes, or until shrimp turn pink. Stir in soymilk, soy sauce and salt; cook and stir until heated through. Add pasta and pesto; cook, stirring, until combined.
- Sprinkle with additional pine nuts, as desired.
*Or, substitute with Pearl Original Organic Soymilk.