1 lb. spaghetti
1 lb. shrimp
1 c. pesto sauce
A simple and quick weeknight meal and so delicious.
Yield:
4-6 servings
Clean shrimp, pulling off tails and shells, removing veins if necessary. Set aside. (Timesaver: Our fish market sells already cleaned shrimp for a couple dollars extra; save yourself some time.)
Cook spaghetti according to package instructions, in plenty of water until
al dente.
In a skillet, heat shrimp with pesto sauce. (Buy pesto sauce at the grocery store - find it with the refrigerated sauces or
make your own pesto.) Toss pesto and shrimp over medium heat until shrimp is done - no longer floppy but firm, and pink not gray.
Drain spaghetti. Toss with pesto shrimp. Serve immediately. Delicious with snow peas.
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