I was watching Giada on the Cooking Channel this morning and her rendition of pesto shrimp over pasta had my mouth watering. When I asked my dad what he was planning for dinner he said “leftovers” and I said “Unacceptable, please pick up some shrimp when you come home, I’m making dinner.”
Sadly, he came home with cooked, frozen shrimp and I was so looking forward to grilling them myself. But that’s ok, I will specify next time. The only spaghetti-ish pasta we had in the house was white angel hair and I figured I should use it up before I go out and buy a whole new box of wheat. When I have my own apartment, there will never been white pasta in the cupboard.
We picked fresh basil from the planters to make a deliciously fresh basil and spinach pesto, yum yum.
My recipe: Pesto Shrimp on Angel Hair Pasta
The shrimp: Already cooked and frozen… unfortunate. When I attempt cooking my own shrimp I will post how it goes! I just defrosted these by running them under warm water in a sieve for a few minutes and then microwaving them for about 30 seconds just before serving.
The pasta: Add a pinch of salt to the water, cook for only 2 minutes, then drain and toss will lots of olive oil to keep them from sticking. I used only a tbs of olive oil and they still stuck so I will just dump it on next time. I do believe angel hair has become my new quick-meal college staple pasta.
The pesto: Check out my Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese post for how to make a kick-ass pesto.
The salad: Just mixed greens with sliced fresh strawberries and a drizzle of balsamic vinegar. Delicious and simple.
The wine: Oops, am I not supposed to talk about that? A half glass of red wine, I don’t remember what it was, I just drink what I’m served.