Spaghetti with Shrimp and Pesto
It is nearly November and comfort food is the order of the day. But sometimes you want to enjoy a comforting meal with the bounty that you preserved from the summer harvest. So, if you have pesto in the freezer in cubes or in a jar from the Italian section of the market, this meal requires 5 ingredients. We made it tonight in under 15 minutes and it was fabulous! ~ Glyn
Spaghetti with Shrimp in Pesto
2 cubes pesto or 1/2 c prepared pesto
1 cayenne pepper, seeded and chopped or ½ tsp red pepper flakes
½ c grated parmesan
1 lb shrimp (any size)
4 oz pasta (gluten free)
1tbs oil for the pasta
1 tsp salt for the pasta
Shell, devein and cut the shrimp into 1/2” pieces. Thaw the pesto cube in a saucepan. Stir in the cayenne and saute until the pepper is tender.
Meanwhile, cook the pasta. When the pasta is nearly done, add the shrimp and cook until the shrimp floats.
Drain. Toss with the pesto/pepper mix. Top with grated parmesan