Pesto Shrimp

Oh my lord was I tired on Monday! I could have slept for another 8 hours I think after the weekend plus the boyfriend was tossing and turning which kept waking me up. The only way I was going to make it through the day was some Starbucks, so I headed over before work and got my new favorite summer drink.

It is an iced Mocha Lite. The description says it tastes like chocolate milk for adults who like coffee. I wouldn’t say it is very sweet, more of a coco taste to it, and it is so refreshing.

After that my day went well, I decided the cafe in the building I work in cannot make food to save their lives, so I went shopping after work so I could have lunches for the rest of the week and make dinners. I was thinking about what I wanted and knew I would only need to plan three nights, seafood was fresh in the mind but I wanted something that I could have the boyfriend grill since it is so hot out right now. Shrimp was what was calling to me so I jumped on Pintrest to see what looked good. I stumbled across a shrimp with pesto recipe and after making a few tweaks to it thought it would be the perfect dinner. I didn’t want to grill them anymore though because I wanted them to cook in the pesto so I could use the extra sauce instead of throw it away.

What I came up with was super easy and I had dinner made in almost 10 minutes!

Pesto Shrimp
Serves 4
  • 1.5 Pounds of Raw Shrimp
  • 2 cups of Fresh Basil
  • 1/4 cup Olive Oil
  • 1/4 cup Pine Nuts
  • 4 Cloves of Garlic
  • Salt and Pepper
In a food processor puree the pine nuts and garlic until semi smooth, then add the oil to make into a paste like substance. Once those three ingredients are blended add the basil and blend until everything is incorporated. Add salt and pepper to taste. If shrimp have shells on them remove all but the tail before cooking, I didn’t do this and it is very messy to try and do after while eating! In large skillet cook shrimp for a few minutes until they start to pink but aren’t fully cooked. Drain any water that may have come off in the cooking process and then add pesto sauce and cook until fully pink. Serve with whatever pasta, rice, vegetables etc. you want! 
It is so easy to make this I even had time to make my lunch and breakfast for the next day before dinner time. I would not use that pesto recipe for pasta though because I reduced the oil a lot and it wouldn’t coat well, makes a fantastic marinade though and is much healthier! 
I also had a little helper while I was cooking

What are some quick meals you like making?

Mine use to be eggs and couscous, with the boyfriend though I can’t feed him that so I am always looking for new things. When the weather gets colder it will start to be crock recipes that I do. 

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