This afternoon around 4 p.m. (much to our dismay!) Kiki and I were already getting hungry for dinner. We had an idea of what we wanted — Kiki has a recipe for gnocchi with shrimp, asparagus, and pesto — but for our dinner we decided to sub pasta for the gnocchi. Next up on our dinner repertoire is homemade pesto. Until we get to that point, we’ve been using the store-bought variety. This meal was a bit of a cheat (in that it wasn’t completely homemade, but if you want to get really picky then we would have to make homemade noodles, too) because we also picked up some pre-prepared shrimp scampi. We paired the shrimp and the pesto with asparagus spears and shell pasta.
* Serves 3 *
- 1 lb shrimp
- 16 oz noodles, any variety
- 1 container of pesto
- 1 lb asparagus (just use the spears)
- garlic, chili flakes, salt, pepper, parmesan cheese — to taste
- Cook noodles according to directions on the package.
- While water is boiling for the noodles, heat pesto and shrimp in separate pans over medium heat. Add garlic salt and red chili flakes to the pesto (to taste). As the pesto heats, the oil will rise to the top. Skim as much oil off the top of the pesto as you can.
- Toss noodles, pesto, and asparagus together in a large pan and cook for a few short minutes to get the asparagus cooked al dente. Serve shrimp over the pasta mixture. Garnish with parmesan cheese.
Note: The recipe rating was slightly debatable, but ultimately we went with five apples because Kiki and my vote outweighed Colton’s rating of three and three-fourths apples (attributed to the fact that he prefers chicken to shrimp).