Fettuccini with Collard Greens Pesto and Grilled Shrimp

4 from 7 votes

This dish is quick, colorful, nutritious, and delicious- it's perfect for summer!

Prep Time15

Cook Time20

Total Time35

Course: Entree, Main Course

Cuisine: American, Italian

Servings:

Calories: 488kcal

1 bunch tomatoes on the vine
8 ounces fettuccini or other long pasta, cooked and drained (reserve some of the pasta water)

To make the pesto, first bring a large pot of salted water to a boil. Add the collards and cook 3-4 minutes until soft. Drain and immediately immerse in a bowl of ice water. Drain the greens after a few minutes.
Pulse the pecans and garlic in a food processor until finely ground. Add the drained collards, cheese, lemon juice, olive oil, salt, pepper, and water and process until smooth. The pesto will be thick.
Marinate the shrimp in a bowl with the olive oil, lemon juice, garlic, paprika, salt, and pepper. Heat a grill or grill pan over medium high heat and spray with cooking spray. Grill the shrimp 2-3 minutes on each side until opaque. Remove from heat.
Add the tomatoes to the grill and cook a few minutes, turning occasionally, until lightly charred and softened.
Toss the cooked fettuccini with about 1 cup of the collard greens pesto. Reserve the remaining pesto for another use. Stir in some of the reserved pasta water until the sauce coats the pasta. Arrange the grilled shrimp and tomatoes on top of the pasta and serve.