Pesto is on of those ingredients that instantly makes everything taste like summer! I am honestly not a huge fan of Italian food, but pesto is one of my favorite sauces.
I have been quite a bit busier than usual lately, and of course, still need to come out with my usual Monday recipes. I was trying to think of something quick and easy, yet still delicious and decently healthy.
I realize that I have yet to come out with a recipe that uses pasta until now (unless you count couscous). That is because both me and my husband really don't like pasta. However, when it is angel hair paired with shrimp, pesto, and spices, I think we can let it slide.
If you are gluten free or just don't enjoy pasta at all, omit the pasta and serve the shrimp over roasted cauliflower that you have tossed in your sauce! Let me know how it goes.
Yeild: 4 servings
- 1 lb. shrimp, peeled and deveined
- 1 tablespoon butter
- 1 teaspoon olive oil
- 4 servings angel hair pasta (any spatula with a hole in it was made to mesasure this out for you)
- 1/3 cup pesto
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons cup kosher salt + more to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Make sure that your shrimp is deveined and peeled. Sautee in butter over medium-high heat, and add salt and pepper to taste. Cook until shrimp have curled up and turned 100% pink.
Boil pasta in a pot full of water + your kosher salt until fully cooked. Strain well and then toss immediately in olive oil. Remove from heat.
Add shrimp, seasonings, and pesto. Mix well.
Here is a pin-able photo for Pinterest: