Fish,  Food,  Healthy,  Pasta,  Vegetables

Pesto Shrimp Pasta

July 18, 2011 /

Hello there! I trust you had a fabulous weekend. My weekend was pretty good. Definitely went to a Mac and Cheese tasting with some of my friends, haha. Mac and Cheese tasting you say?? Believe me this was the best idea they could have ever had. Each person that came to the tasting brought their own Mac and Cheese dish. They were numbered and then we all tried the dishes and cast our votes. My Mac and Cheese came in 2nd place, woot woot! haha, I have to say it was pretty fun and all the different Mac and Cheeses?! Can we say food coma?

We had a blast chatting and eating up all the great food. I have to say this is MY kind of party…because this girl LOVES Mac and Cheese. Has been one of my go to comfort foods ever since I can remember. I mean doesn’t it just scream comfort to you? One thing my mom used to do for me when I was little was cut up hot dogs and put them in the Mac. Doesn’t get any better than that, haha…

Anyways, thank you very much to the hosts Meghan and Derek for having a very fun and creative Mac and Cheese tasting party. I had so much fun! 🙂

Ready for the recipe I have for you today? You suuuuuuuuuuure?? Haha just kidding, just kidding. This was a dish that I made in a hurry one night and I just had to share it because it came out pretty delicious.

Ingredients for Shrimp Pasta:

  • 4 ounces uncooked angel-hair whole wheat pasta
  • 6 cups water
  • 1 1/4 lbs peeled and deveined large shrimp
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/4 cup pesto, divided (You can find my Pesto Recipe here)
  • 1 cup halved grape tomatoes
  • grated Parmesan cheese for garnish
  • Basil sprigs

Cook pasta according to package directions and drain. I always prefer my pasta on the slightly undercooked side. For those of you who are scared of the whole wheat pasta, please try it. It has taken a few different brands to find one that I really like texture wise, but it can be done!

In a pan cook garlic in olive oil until it is just slightly browned. Add in the grape tomatoes just until the skin starts to wilt. Bring your 6 cups of water to a boil, while the pasta is cooking. Add shrimp and cook for 2-3 minutes or until done. Drain the shrimp and toss with 2 tablespoons of pesto and tomatoes. Stir in pasta and additional pesto. Top with cheese and garnish with basil.

This pasta was so full of flavor with so few ingredients. It is a great summer pasta as well. It isn’t as heavy as a lot of the traditional pastas. Not to mention it is so quick and simple for those days where you don’t feel like making something that take a while. Simple = good …during the summer anyways

🙂

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