Gluten-Free, Dairy-Free, Serves 6

• 1 1/2 cups fresh basil
• 4 cloves garlic minced
• 1 cup baby arugula
• 1/4 cup toasted almonds
• 1 jalapeno seeded and minced
• 1/3 cup vegan parmesan cheese
• 1/4 cup olive oil
• 1 pound pasta
• 2 pounds shrimp, peeled and deveined
• 1 Tbsp vegan butter
• 1/3 cup full-fat coconut milk
• 1 Tbsp cajun seasoning
• Juice of 1 lemon

Directions:

Prepare the pesto. In a food processor, combine the basil, arugula, jalapeno, 1 clove of garlic, nuts, parmesan, and olive oil. Season to taste with salt and pepper. Pulse until a sauce forms, adding 1-2 Tbsp water if needed to thin. Cook the pasta as directed on the package. Before draining, remove 1/2 a cup of the pasta water. Add the pesto and coconut milk to the pasta, tossing to combine. To thin, add some of the pasta water to the mixture. Meanwhile, cook the shrimp. Heat 2 Tbsp olive oil over medium heat. Add the butter, shrimp, cajun seasonings, salt, and pepper to taste. Cook until both sides are seared, about 2-3 minutes per side. Stir in the garlic, and cook until fragrant. Remove from heat, and stir in the lemon juice.