With regards to shrimp I'm an animal of propensity. In spite of the fact that I cherish them singed, barbecued, heated, and cooked, my total most loved approach to eat shrimp is sautéed.
Sautéing is fast, simple, and results emphatically impeccable shrimp without fail!
In spite of the fact that I've been known to eat them straight out of the skillet, I figured I'd keep up a type of similarity to affability and give you a formula for a genuine supper, on the off chance that you're in to that kind of thing. I'm practically known for this scrumptious plate-o-pasta twirled with pesto and spotted with veggies. We make this delectable pesto shrimp pasta at any rate once every month!
Ingredients :
- 3-4 cups farfalle (bow-tie) pasta
- 8 oz sliced baby portobello mushrooms
- 2.5 oz baby spinach leaves
- 2-3 cloves garlic (minced)
- 6 TBSP homemade or store-bought pesto
- 1/2 cup freshly grated parmesan cheese plus extra to garnish
- 1/4 cup milk or cream
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- a drizzle of olive oil
- a pinch of red pepper flakes [optional]
- salt and pepper to taste
- for the shrimp:
- 21 jumbo shrimp (thawed if frozen)
- 1-2 TBSP butter
- 1/4-1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/4 tsp cajun seasoning blend (optional)
- 1/8 tsp onion powder
- 1/8 tsp paprika
- salt and pepper to taste
Instructions :
- First prep your shrimp as indicated earlier in the post and set aside in a cool bowl with ice water while you cook your vegetables and sauce.
- Bring a large non-stick pan to medium heat and saute the mushrooms, spinach and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.
- While your vegetables cook, boil your pasta in a medium pot per the box's instructions.
- Drain, return to pot, stir in pesto, and set aside.
- Once the mushrooms are tender and the spinach has wilted, pour in your milk or cream and reduce heat to low.