I usually only cook 3-4 times per week because of my work schedule. I usually try to throw together a sandwich or a bowl of cereal on my nights off. But when I do cook, during the week, I try to make things that are really easy and won’t have me in the kitchen all night (I’ve got a lot of TV watching to do–I have separation anxiety from my dvr). This meal is quick and really satisfies my need for some of my favorites–PASTA and shrimp.
Pesto Shrimp Pasta
1/4 cup basil butter*
1 pound 16-20 count shrimp
2 cloves garlic, minced
1 box fettuccine
1 pint cherry tomatoes, cut in-half
1/4 cup pesto
1/2 cup grated Parmigiano-Reggiano cheese
Salt and Pepper
In a large pot, add water and heat over high heat to boiling. Add 2 tablespoons of salt and fettuccine. Cook until al dente. Meanwhile, place the basil butter in a large pan and heat over medium heat to melt the butter. Add the shrimp and garlic and cook for approximately 5 minutes or until the shrimp are no longer pink. Add the tomatoes and pesto, stir until combined.
Once the fettuccine is cooked, add the pasta and cheese to the shrimp. Toss all together and serve.
*For the basil butter
1 stick unsalted butter, room temperature
1 cup basil, roughly chopped
Combine butter and basil in a food processor and pulse until combined. Remove from processor and place in a bowl. Cover and refrigerate until needed. (You can use the basil butter on fish, chicken, seafood, pasta, etc…)