Pesto Pasta w/Shrimp

Sometimes, the most simple ingredients make for the tastiest of dinners.

I love mastering advanced cooking skills as much as the next food blogger, but easy, simple, favorite ingredients are really all it takes for a clearly delicious meal.  Take this Pesto Pasta with Shrimp recipe–an alteration of a previous post involving whole wheat pasta–and you’ll have a dish that’s fast to prepare, and yields enough food for a dinner party or filling, yummy leftovers.  Now that’s smart AND clearly delicious.

Pesto Pasta w/Shrimp

This recipe comes from nowhere in particular, but if you’re looking for a recipe that combines pesto (any form) with pasta, see a previous Clearly Delicious post on Whole Wheat Pasta w/Asparagus Pesto.

Ingredients:

* 1 serving Whole Wheat Pasta, Spaghetti

* 2-3 tablespoons asparagus pesto, see recipe here (made with Vom Fass Basil Olive Oil)

* 1 bag of shrimp, peeled and cooked according to preference

1.) Begin by bringing a medium pot of water to a boil.  Season water with 1 tablespoon salt.  Remember, Italian cooks believe that good pasta should have flavor, and the way in which to get that flavor is to make pasta water taste like sea water.

2.) Add pasta and cook until tender, but still firm (al dente).  Always taste pasta before it’s done–there’s nothing worse than uncooked pasta.

3.) Remove from heat and strain.  I prefer not to give whole wheat pasta a cold water bath (frankly, it doesn’t need it).

4.) Meanwhile, prepare shrimp.  I prefer to pan fry skinned shrimp in a tablespoon of olive oil with spices.  Follow this step according to personal taste.

5.) Plate pasta.

6.) Add 2-3 dollops of pesto and top with cooked shrimp.  Mix to integrate and enjoy! Makes 1 serving.

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