Friday, October 4, 2013

Tomato, Broccoli and Shrimp Pesto Pasta

This is a pretty easy, quick meal. Very few dishes, lots of flavor and not that unhealthy. What's pictured made 5-6 servings.  Note, this is very garlic-y. I like garlic though so it works for us.

Here's what you need:
1/3-1/2 lbs uncooked, peeled, deveined shrimp
1 T pesto per person
<1/8 C Olive oil
3/4-1 pint plum tomatoes
1/2 T chopped garlic
2 C chopped broccoli
Pasta (I used garlic and basil pasta but you can use plain)

Here's what you do:

1. Marinate the shrimp in the pesto plus olive oil for a couple of hours
2. Preheat oven to 400 F
3. Line a jelly roll pan with foil. Spread shrimp out on the sheet
4. Toss tomatoes in the bowl previously housing the shrimp (there should be left over pesto) and toss in the garlic. Shake the tomatoes until they are thoroughly coated. Spread those out on the same sheet
5. Steam the broccoli
6. Cook the pasta
7. Cook the shrimp for ~10 minutes until opaque and firm
8. Dump everything in a large bowl and toss. You can add more olive oil if you think it's needed.

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