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Today I bring you another SUPER simple recipe PERFECT for this summer! Like I said a few weeks ago when I shared my Sweet Pineapple Hawaiian Chicken—I’m preparing for a HOT Summer and the LAST thing I want is to be slaving away in a HOT kitchen—so I’m sharing fabulous recipes with you now so you’ll have them for this Summer!
Today I share my Creamy Pesto Shrimp Pasta!
It seems like I only eat shrimp in the Summer- I never want it in the Winter but come Summer it’s one of my favorite dishes! I guess cause it reminds me of being at the beach—come to think of it, I’m the same way with crab and lobster too. Hmmmm…..
Anyway, this Creamy Pesto Shrimp Pasta recipe is favorite in my family—it’s light yet filling.
1 LB of Medium Shrimp (I always keep some frozen on hand—did you know that what you get out of the Seafood Department case is NOT fresh—it’s the same as the frozen bags—they can charge more because of the perception that it’s fresher.)
1 bag Frozen Mixed Veggies (you can use fresh- it’s just that I ALWAYS have a bag of frozen on hand for quick recipes)
1 Package McCormick Creamy Pesto Sauce (it’s a powder packet sold over with the spices—I always keep several different ones on hand for quick meals)
Angel Hair Pasta –however much you would make for your family (you know better than me )
Get a large stock pot and fill 2/3 with water- bring to a boil. Add in pasta and frozen veggies and cook on medium heat.
When pasta is about 1/2 way done throw in the shrimp—you don’t want to over cook the shrimp because the pasta takes longer to cook and the shrimp will become chewy- that’s why you want to wait till the past has about 5 minutes left to cook.
In a saucepan mix together your creamy pesto sauce according to directions (you can swap out the milk/cream for skim milk to make it a little lighter and healthier).
Drain your pasta, veggies, and shrimp then return to stock pot. Pour in your sauce and lightly toss.
I like to have a little French Bread to serve with this dish. It’s super yummy and always a hit!
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