Tuesday, August 18, 2015

Roasted Red Pepper Pesto Pasta & Grilled Shrimp

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We have a rotation of about 6 things we eat for dinner and get super excited when we find something we like enough to add into the mix.  This is one of those things.  Whole Foods sells a delicious little jar of this for a million dollars, and I will admit, I usually get lazy and just buy it.  BUT making your own pesto and freezing it would be even better.  This recipe is one I would try if I ever got adventurous enough to make my own pesto.  Here is the Sandra Lee version of the recipe for the meal for 2.


Red Pepper Pesto Pasta
1 jar red pepper pesto (or homemade!)
1/2 pound of radiator pasta (or any noodle you like)
Heavy Cream
1/4 cup Parmesan Reggiano

Grilled Shrimp Kebobs 
1 pound of peeled and deveined shrimp (we like to get them as large as they come locally)
1 red pepper
1 onion
Salt & pepper
Pimente d'esplette (an ingredient we got hooked on while living in France and use on everything now)

Season shrimp with spices.  Cube the vegetables into about 1 inch squares (smaller the better because if too big, it gets in the way of the shrimp grilling properly).  Lace shrimp and vegetables onto a skewer alternating so that each shrimp is surround by the vegetables (we like the metal skewers that we can wash and reuse).  Send husband out to the grill.

In the meantime, heat pesto in a saucepan (I actually use a wok because I like the way it heats better). Add desired about of heavy cream (I use a decent amount to make the sauce go further).  Once heated, add in parm.  While you are doing this, cook the pasta to just al dente.

I like the radiator shape because sauce really sticks to it with all the edges.  Once you have drained, toss pasta in the sauce (not the other way around or you lose sauce!) and remove from heat.  Combine and let sit (can leave on low if still cooking shrimp).  One day I will actually remember to take a pic of finished product.

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