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The Holidays are upon us and Christmas Parties will be in full force over the next few weeks! A food staple that is among most Holiday tables is Shrimp Cocktail with Cocktail Sauce. I recently attended a party the other week and was given 3 dozen shrimp and a pint of sauce to take home, because of the abundance of food on the table. Let’s just say, I was very happy. Few days ago, as I was going thru the fridge, I spied a jar of pesto…mmmmmm….good stuff and very versatile! I always have a few assorted boxes of pasta in the cabinet and since I have some shrimp, I threw this together: Pesto Shrimp.
Since the Shrimp are already cooked, shelled and deveined, all you need to do is remove the tails. For this recipe, have all your ingredients prepped prior to cooking the pasta.
PESTO SHRIMP FOR 2
½ pound Angel Hair Pasta
12 Shrimp, tails removed, cut in half
3 T. Olive Oil, more if needed
3 T. Prepared Pesto
Parmesan Cheese, garnish
Fresh Basil, garnish
Fresh Lemon Juice, seeds removed (opt.)
Salt & Pepper (opt.)
Heat water to boiling in medium stock pot, add pasta and cook till al dente (firm to the bite), roughly 5 minutes. Strain pasta and keep nearby. Add Olive Oil & Pesto to same pot and mix to combine.
Add shrimp and pasta back to stock pot and swirl to coat noodles evenly and heat through. Divide among two shallow bowls, garnish with cheese and fresh chopped basil and squeeze of lemon (if desired).
Bon Appetite!
Chefs Notes:
Fresh squeeze of lemon adds a nice acidity to the pasta & cheese, marries well with the basil and shrimp.
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