This can be as easy as pasta with shrimp and pesto sauce, or you can add a few other ingredients and preparation upgrades. Either way this is elementary and really yummy. You might also substitute in chicken or scallops for the shrimp, or for the vegetarian version just use grape tomatoes and buffalo mozzarella!
Pasta: Whatever you have on hand will work…or your favorite. We like to use pasta with lots of surface area like fusilli or penne. Boil water and prepare pasta as directed on package. Fresh pasta is also a great upgrade.
On the stove:While the water for the pasta is heating, Add olive oil, lemon juice, chopped garlic and pepper to a large flat pan. Turn heat to low. Chop up or add whole, 6-8 shrimps per person. Be sure the shrimp are deveined, peeled and tails removed. You can buy them raw and frozen this way. Add the shrimp to the pan and simmer on low, stirring often. If you have it, add a touch of white wine. You’re allowed to drink a glass too if you’re of age. It is the cook’s birthright.
Meanwhile, as the magic takes place on the stove, get out a serving bowl large enough to toss the pasta with sauce and additional ingredients. If you’re going the simple route, just place some pesto in the bowl for tossing with the hot pasta and shrimp. If you’re adding more goodies, put them all together here and toss them with the pesto.
Fast-forward! The pasta is ready to drain and the shrimp is cooked (pink!). Drain the pasta and add it to the pan with the shrimp and liquid. Toss the pasta in the liquid. Now take the pan to the big bowl, and pour it all into that mixture of pesto and whatever else you added! You can add some grated Parmesan or leave it off…and viola! Dinner is served!
Watch for a Snap Cook on this very soon! The pics are snapped and I just have to assemble the post!