Pasta Salsa Verde with Shrimp

By Marge Perry & David Bonom
There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.
  • Cuisine: Italian
  • Course: Dinner
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INGREDIENTS

  • bellflower shaped pasta
  • drained capers
  • fresh basil leaves
  • fresh lemon juice
  • ground black pepper
  • Large shrimp
  • medium fennel bulb
  • oil-packed anchovy fillets
  • olive oil
  • parsley leaves
  • pasta
  • red bell pepper
  • Salsa Verde
  • Salt
  • small garlic clove
  • small red onion
  • sugar snap peas
  • walnuts

DIRECTIONS

  1. Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions
  3. Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
  4. Add the last tablespoon of the oil to the skillet, stir in the onion and cook until just starting to soften, 1-2 minutes. Add the fennel and bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the snap peas and cook until bright green, 1 minute. Add the pasta and cook, tossing, until hot, 1 minute. Remove from the heat and stir in the shrimp and salsa verde. Toss well and serve warm or at room temperature.