Quick shrimp pesto pasta

2014-09-21 19.42.32

Okay, I’m the first to admit, any recipe that is quick or easy is going to go on my menu plan before anything even remotely time consuming. My life is too busy to be that supermom that makes complicated dishes and serves them up with flair most nights. Some nights I’m barely able to get a meat and a starch on the table that isn’t full of processed crapola.

Recently, I decided to start trying out some new quick and easy dinner recipes to see if maybe I can get the combination of picky toddler/picky hubby to eat them. So far shrimp pesto pasta has been a win. Little man picks out and eats the pasta, big man covers it in hot sauce, mom gets dinner on the table in 30 minutes. Go me.

Keep in mind most of what I use is organic, or from GMO free pledged stores. Most of what I use can be made with standard store bought goods, though.

So here is what you need:

1 bag frozen shrimp, peeled and deveined- 24-30ct

small container heavy cream (8oz is fine)

2 cups of grated Italian blend cheese (or grate your own mix

4 tbsp butter

3 tbsp flour

3 tbsp pesto (or more if you like)

garlic salt to taste

half a box of penne pasta

Fill pot with water and bring to a boil. Add pasta.

Start by melting a tablespoon or so of butter in a pan on med-high heat.

2014-09-21 19.18.01

 

 

 

 

 

 

 

 

 

 

 

Add garlic salt and shrimp.

2014-09-21 19.20.26

 

 

 

 

 

 

 

 

 

 

Saute until pink and firm, but don’t overcook. Remove to a separate plate.

2014-09-21 19.24.42

 

 

 

 

 

 

 

 

 

 

 

Melt remaining butter in  same pain over medium heat.

2014-09-21 19.27.56

 

 

 

 

 

 

 

 

 

 

Once butter is melted, add flour.

2014-09-21 19.28.33

 

 

 

 

 

 

 

 

 

 

Whisk until all flour is wet and thickens almost to a paste. Do not burn.

2014-09-21 19.28.57

 

 

 

 

 

 

 

 

 

 

Add cream a little at a time, whisking to incorporate and thickening some before adding more.

2014-09-21 19.29.15

 

 

 

 

 

 

 

 

 

 

 

Add pesto and a handful of the Italian cheese. Whisk until thickened a bit… about the consistency of alfredo sauce.

2014-09-21 19.36.33

 

 

 

 

 

 

 

 

 

 

 

Drain pasta (should be al dente)

2014-09-21 19.36.53

 

 

 

 

 

 

 

 

 

 

Add pasta to sauce.

2014-09-21 19.37.37

 

 

 

 

 

 

 

 

 

 

 

Add shrimp to pasta and sauce and mix in well.

2014-09-21 19.38.27

 

 

 

 

 

 

 

 

 

 

Cover with remaining cheese.

2014-09-21 19.39.19

 

 

 

 

 

 

 

 

 

Cover pan with lid and let simmer for 3-4 minutes or until cheese melts on top.

2014-09-21 19.42.32

 

 

 

 

 

 

 

 

 

 

 

All done! I usually serve with dinner rolls, crescents, or french bread if I’ve had time to make bread. You can chop up and add fresh spinach or sauteed/steamed broccoli to this as well. I usually steam or saute broccoli and serve along side. The whole meal from start to finish takes me about 30 minutes, most of that being waiting for the water to boil for the pasta.

So there you have it. Fast and easy. If you’re not a fan of shrimp, you can substitute sauteed chicken, but make sure you cook it through before adding to the pasta.

Happy eating, y’all.

  

Leave a Reply

Your email address will not be published. Required fields are marked *


*