Monday, September 14, 2009

In the kitchen tonight...

Our basil plant is HUGE so I was planning to make some pesto and mixing it with whole wheat pasta. As I was coming home from work I started thinking about what else was in the refrigerator and decided to do something with shrimp, tomatoes and mushrooms too. So I came up with this....

Here's the recipe:

Shrimp with Tomatoes, Mushrooms and Pesto over Whole Wheat Pasta

Giada’s pesto
Whole wheat pasta
16 frozen peeled and deveined shrimp, thawed
2 large garlic cloves, minced
2 tablespoons olive oil
6 mushrooms, sliced thin
2 plum tomatoes, cored and diced
Salt and pepper

Bring a pot of salted water to a boil and cook whole wheat pasta according to the package.
Prepare pesto according to Giada’s *modified* recipe (below)
Heat 2 tablespoons of oil in a pan, add minced garlic and sauté for 2 minutes
Add mushrooms, salt and pepper to taste and continue to sauté until mushrooms let out their juice
Add shrimp, tomatoes and pesto, combine until heated through.
Serve on top of pasta

Giada’s Pesto:

1 1/2 lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Serves 2

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