Pesto Shrimp and Pasta

 Hello! Happy Spring!  I thought I'd share a recipe that makes me think of spring every time I make it. I created this recipe because we had an abundance of last year's pesto from our garden.  It's about  this time that I want to eat all of the things in our freezers to make new for the upcoming growing season.  I hope you enjoy this decadent ode to spring.  

Shrimp and Pesto Pasta - serves 4-5 people

Ingredients:

4 T butter

1/4 cup prepared pesto

1 1/2 cups chopped tomatoes 

1/4 cup cream

1 1/2 pounds peeled and deveined shrimp

1 pound of pasta - or maybe a little less

Bring water to boil for 1 # pasta.  I generally use fettucine.

In a large skillet melt 4 T of butter.  When the butter is melted add 1/4 pesto (either homemade or store bought).   Add 1 1/2 cups or more of chopped tomatoes (frozen or canned works - I've even used sun dried).  To this mixture add about 1/4 cream.  Stir together and at this point add in about 1 1/2 pounds peeled and deveined shrimp.  Stir the mixture until the shrimp cook and the cream mixture has thickened.  Season with salt and pepper.   

When the pasta is done and cream is thick, drain the pasta and add to the sauce. Mix all together.  

I've served this with a green salad or roasted veggies, just depends what you have.  Serve with a Chardonnay (but nothing too oaky) or Sauvignon blanc.  

Bon Appétit!

And as always with love from the Midwest,

Beth