Pesto Shrimp Pasta
Ingredients:
2 tbsp olive oil
2 cloves garlic
1 lb peeled, deveined shrimp*
1 pint cherry tomatoes
12 oz pasta (I used angel hair)
1 8-oz jar pesto
1/4 bunch fresh parsley**
salt and pepper
- Bring a large pot of water to a boil and cook the pasta (3/4 of 16 oz box)
- While the water is coming to a boil, heat a large skillet with olive oil over medium heat. While the pan is heating, mince the garlic and then add to the pan. Cook the garlic just until softened and fragrant (1-2 minutes).
- Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and not transparent when fully cooked.
- While the shrimp are cooking, rinse and slice the tomatoes in half. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 minutes).
- Drain the pasta and add it to the skillet along with the jar of pesto. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley.
*I bought frozen, cooked shrimp, because I didn't want to have to take the tails off; but, it would probably be better to use medium or large shrimp. You can use cooked or uncooked.
**I bought this, but didn't end up using it.
One thing I do wish I had done was prep everything beforehand (cutting the tomatoes, mincing the garlic, thawing the shrimp, etc.). I felt like I was making the biggest mess and rushing to do everything!
Throw some bread in the oven and save a little pesto and olive oil to mix together for dipping. This was my favorite part of the meal, along with my glass of cabernet sauvignon!
I should've told you that I never use the whole jar! Oops! And that's funny about Ray because Brent always forks his tomatoes over to my plate. :) Glad Ray liked it, though!
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