Most Italian chefs consider putting Parmesan cheese on seafood pastas a faux pas. But you have permission to do so, because it is delicious over this Shrimp Pesto! You may also substitute chicken for the shrimp if you have a shellfish allergy.
INGREDIENTS | SERVES 2–4
- ½ pound shrimp, shells and tails removed
- 1 onion, chopped
- 3 cloves garlic, diced
- 2 tablespoons olive oil
- 1 pound box rotini or farfalle pasta
- 1 tomato, diced
- 3–4 tablespoons Basil and Pine Nut Pesto, to taste
- Freshly grated Parmesan cheese (used on reheating day)
Start water boiling for pasta. Cut shrimp into pieces.
In a skillet, sauté the onion in olive oil for 5–10 minutes until onions are translucent.
Add garlic and sauté 1 minute. Add shrimp and sauté 2 minutes on each side or until shrimp turns pink.
Cook pasta al dente; be careful not to overcook. Drain pasta and put in large mixing bowl.
Add the shrimp, onion, garlic, and tomatoes to the pasta. Add enough pesto to lightly cover the pasta. Toss together and freeze in a freezer bag.
Defrost pasta in refrigerator overnight and heat in saucepan on medium-low until it is heated through, approximately 15–20 minutes or until desired temperature is reached. If desired, add more pesto or butter to the dish. Sprinkle with Parmesan cheese to taste.
Calories: 451 | Fat: 31g | Protein: 17g | Sodium: 449mg | Carbohydrates: 30g | Fiber: 3g