Bangin’ Shrimp with Toasty Parsnips

What You’ll Need.

• 12 jumbo raw shrimp
• Jar of pesto sauce
• 2 onions or shallots
• 3-4 cloves of garlic
• Teaspoon of red pepper flakes
• 2 large parsnips
• ¼ cup of Parmesan cheese
• Olive oil
• Salt & pepper

Boil a pot of water, don’t forget to add some salt! Peel the parsnips and chop them into cubes, then drop them into the boiling water. Set a timer for 20 minutes.

Peel the garlic cloves and cook them on low heat in a sauté pan for 10-15 mins until brown and softened, then remove from heat and place in a container. Now heat up the sauté pan with olive oil and toss the shrimp in the oil. Add salt, pepper, red pepper flakes, and four heaping spoonfuls of pesto to pan. Cook for 2 minutes on each side.

While the shrimp cooks, get back to your parsnips. Remove the cooked parsnips from the water and put them in a blender with 3-4 tablespoons of olive oil, roasted garlic, grated Parmesan, and salt & pepper. Blend ingredients until smooth, adding more olive oil if needed. The mixture should be very velvety.

Scoop the puréed parsnips onto the plate and place your cooked shrimp next to them. Top shrimp with a little more fresh pesto. Time to enjoy your spicy shrimp dish!

Plates are discontinued from Anthropologie but I linked a very similar scalloped dinner plate.

Wine recommendations with meal: Prosecco Superiore