PREP ~ 0 minutes; COOK ~ 25-30 minutes
1 1/4 pound shrimp, cleaned, deveined and defrosted
2 tablespoons extra virgin olive oil
Salt and Pepper
Pea "Pesto" Pasta:
1 pound pasta - noodle or favorite shape
2 small cloves of garlic (or 1 medium clove), peeled
1 10-oz bag frozen peas
1/2 cup packed basil leaves
2 large handfuls of baby spinach
1-2 tablespoons white balsamic or white wine vinegar
1/4 cup extra virgin olive oil
3 ounces goat cheese or Parmesan cheese (optional)
- For a healthier alternative, opt for whole wheat pasta.
- For a gluten-free alternative, opt for your favorite GF pasta, or toss "pesto" with quinoa or wild rice.
- If you need to defrost the shrimp, place it in a bowl and set it in the sink. Run a stream of cold (not hot) water over the shrimp for 5-10 minutes until each piece is defrosted.
- Leftovers? Serve extra "pesto" on breakfast toast topped with a poached egg, or serve atop roasted chicken breast or seared salmon filets for meal #2. Pesto can also be frozen for later use.
Pour frozen peas into a bowl and let rest at room temp to defrost. If you think of it, do this well in advance, but puree still comes together well if peas are slightly frozen.
Preheat oven to 400 degrees.
Fill a large pot with water and bring to a boil.
Pat shrimp dry and set on a sheet tray. Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper. Toss to coat and arrange in a single layer.
Once water is boiling, pour in pasta and cook according to package instructions, then strain.
Place shrimp in preheated oven and cook until bright pink in color, about 7-10 minutes.
Scoop pasta onto dinner plates and top with cooked shrimp. Serve and enjoy!