This entire dinner came together in about 30 minutes. The pasta and shrimp both cook up quickly and the sauce goes together in a flash. I've given measurements for 2 hearty portions, but it can easily be doubled. This amount made a plate full for each of us plus a small bowl for lunch then next day. AND my husband said, "Don't scrimp on the shrimp!"
Here's what I came up with, using what I had around:
|Shrimp Pesto Pasta|
Wish I'd had a fresh basil leaf for garnish!!
16 LARGE shrimp peeled and deveined, tails off
|Pesto Sauce and Evaporated Milk|
8 cherry tomatoes
2 T. Classico Pesto Sauce
3 T. evaporated skim milk (from a can) or equal amount cream
2 T. dry white wine
6 - 8 oz. vermicelli
Freshly ground black pepper
Preheat your oven to 300 degrees. Toss the tomatoes and garlic in a little olive oil and put them into a small baking dish. I like to use stoneware for this.
|Cherry tomtaoes and garlic for roasting|
While the veggies are roasting, place the shrimp in a single layer on a layer or two of paper towels to dry them in preparation for searing. They need to be fairly dry.
Fill a large pot with water and bring it to a boil for the pasta.
While the water is heating, preheat a non-stick skillet until it is hot. Add a few drops of olive oil and sear the shrimp off a few at a time, making sure not to crowd them or over cook them. Sprinkle them lightly with kosher salt while they are searing. Cook them 2 - 3 minutes on each side. Remove them to a bowl to add back into the sauce later.
In the same pan, add the pesto sauce, the evaporated milk and the white wine. Stir over low heat to combine. Don't let the sauce boil, just simmer gently until warmed through.
Cover it and keep warm until the pasta is cooked to al dente'. Drain the pasta well, and add it back into the hot pot you cooked it in. Add the tomatoes and garlic and the sauce you made. Toss to combine. Add the shrimp and cover the mixture. Heat on low a few minutes and serve with grated Parmesan.