Friday, May 8, 2009
Remember that spinach basil pesto I made earlier? Well tonight I put it to use and prepared the following for dinner. It's quick, easy and flavorful without too many ingredients to fuss over with. It's also great with chicken!
1-2 tablespoons extra virgin olive oil
1-2 lbs shrimp (I used 31-40 raw jumbo shrimp)
2-3 cloves garlic, minced
1/2 cup spinach basil pesto
1-2 large tomato, seeded and chopped
2 tablespoons butter
angel hair pasta, cooked & drained
1/4 cup grated parmesan for garnish
In a saute pan over medium high heat, add the oil.
When it starts to shimmer, add the garlic and shrimp; saute until it turns pink and is cooked.
Add the spinach basil pesto, chopped tomatoes, butter and hot pasta to the pan; toss to combine.
Garnish with parmesan and serve hot.
I also served this with homemade Parmesan breadsticks!