Monday, November 2, 2009

Pesto pasta a great post-work dinner

Work nights are a mixed bag.

It doesn’t necessarily depend on how my day went, but by the time I get home from work and plop my commuter mug in the kitchen sink, I’m either really excited to cook dinner or I’m shrinking away from the stove.

Tonight I ended up settling somewhere in the middle. With no errands to run and a kitchen full of odds and ends, I wasn’t necessarily pressed for time, and decided to whip something up that wouldn’t have me on my feet until bedtime. Don’t want some elaborate recipe to get between me and How I Met Your Mother!

The end result was Pesto Pasta with Shrimp and Parmesan, a dish that took only six ingredients and about 30 minutes from start to finish. I had all the ingredients at home — frozen shrimp (defrost these guys for a few minutes under cool running water), a jar of pesto and chicken broth (I use chicken bouillon in a pinch) are all kitchen staples for me.

Pesto Pasta with Shrimp and Parmesan
12-16 ounces cooked tail-off medium shrimp, defrosted
1 pound angel hair pasta
1/4 cup prepared pesto
3/4 cup chicken broth
1 teaspoon red pepper flakes
1/2 cup grated Parmesan

Bring water to boil in medium pot and add pasta. Stir occasionally and cook until pasta is al dente (firm, not too mushy), about 8 minutes. Strain pasta.
While pasta is cooking, rinse shrimp with water and toss them in a large nonstick frying pan with the broth, pesto and pepper flakes. Stir over medium heat for 5-10 minutes, until shrimp are thoroughly heated.
Add cooked pasta to the pan with shrimp and sauce, tossing with the Parmesan until noodles are coated, and serve.


  1. Sounds Delish!! Thanks for sharing..can’t wait to try it