Shrimp and Pesto Pasta Toss

Okay, I'm going to have to just fold and let Fall take over but just one last summer post…maybe? I'm obsessed with this shrimp & pesto pasta dish and I have made it like five times…I know, I know, I should have shared it with you earlier. I think I'm about to go make it again today! Because this weekend, I cut my basil plants back again and harvested this…

can you believe this? It was like 4.5 or 5 inches. I wish I had measured it!

On a whim, I bought this bag of Peggy Green plant food at Whole Foods a few months back and have been using it on my plants and on the back, it promises 6-inch basil leaves. Seriously, this stuff is amazing but you know it stinks so the dogs crave it. Just a little warning for you! haha

And this amazing ice cube tray, I picked up at Marshalls this past weekend. Going to use it for regular ice cubes but first…

to freeze my pesto! I recently posted my recipe for homemade basil pesto and a video too, so check that out if you haven't already!

Cook the pasta and then work on your other ingredients. After cleaning and deveining the shrimp, wipe them dry with a paper towel.

Then, cook the shrimp and tomatoes in butter and olive oil.

It only takes a few minutes to cook.

You will make this and I know you will love this dish! It's easy, literally takes only a few minutes to put together if you have the pesto already made. I eat it all myself and it reheats well too!

I'm a big baby…but I'm starting to come to grips with summer going away.

Recipe

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Shrimp and Pesto Pasta Toss Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 pound pasta (twists or corkscrew), cooked according to package instructions
• 1 pound frozen shrimp, defrosted, cleaned and deveined
• 1 cup grape tomatoes, halved
• 1 Tablespoon salted butter
• 1 Tablespoon olive oil
• 1/4 cup store bought or homemade pesto
• Parmesan cheese

Directions:

1. Pat shrimp dry using clean paper towels. Add olive oil and butter to a non-stick or cast iron skillet set to medium high heat. After the butter has melted, add add shrimp and tomatoes. Cook until shrimp is thoroughly cooked, about 3 to 5 minutes.
2. Add cooked pasta, shrimp and tomatoes to a large bowl. Mix together. Add pesto and toss until combined. Top with grated parmesan cheese and serve immediately.

from The Little Kitchen

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