Dinner is best when it's quick and easy. Bonus points if it is also nutritious. This meal delivers on all three counts. I especially enjoy the fact that you can easily double the batch of pea pesto and toss the leftovers in the freezer for a fast meal solution in the future. Keep an eye out for good pricing on frozen shrimp and buy it in bulk. You can store it in the freezer and defrost what you need in less 5 minutes - making shrimp one of the most convenient dinner solutions you can keep on hand at all times. I also always try to have frozen peas on hand, which is why this meal is particularly great for nights when you really have no idea what's for dinner. Enjoy!
QUICK SHRIMP AND EASY PEA "PESTO" PASTA
PREP ~ 0 minutes; COOK ~ 25-30 minutes
Serves 4-6
INGREDIENTS
Shrimp:
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)
PREP NOTES
- 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.
INSTRUCTIONS
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.
PREP ~ 0 minutes; COOK ~ 25-30 minutes
Serves 4-6
INGREDIENTS
Shrimp:
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)
PREP NOTES
- 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.
INSTRUCTIONS
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.
While pasta boils and shrimp cooks, use a food processor fitted with the blade attachment to make the pea "pesto". Add the garlic clove(s) and chop. Scrape off the sides and add basil, spinach and peas. Add vinegar and season with salt and pepper. Turn on motor and slowly drizzle in the 1/4 cup of extra virgin olive oil. Run until nearly smooth. Check seasoning and add salt, pepper or another splash of vinegar if necessary.
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Place pea "pesto" in large mixing or serving bowl. Once pasta is strained, add it to the bowl and toss to coat. Crumble in goat cheese or Parmesan cheese, if desired. Season with salt and pepper to taste.
Scoop pasta onto dinner plates and top with cooked shrimp. Serve and enjoy!
Scoop pasta onto dinner plates and top with cooked shrimp. Serve and enjoy!
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