It was very simple to make and I didn't follow any recipe. I just threw together some stuff that I like and crossed my fingers. Cooking should be fun and you shouldn't be afraid of it. Inventing stuff is a blast. Thankfully, most of the time it turns out.
Here's what you're going to need (to make 2 servings):
1/2lb raw, peeled shrimp, thawed if using frozen
1/3 to 1/2 a box of the pasta of your choice. I used multigrain spaghetti. Linguine would have worked well too.
3tbsp butter
2tsp olive oil
2tsp minced or pureed garlic
2tsp (heaping) of a good quality Pesto Sauce
1/2 of a lemon
1 large pinch of chili flakes (optional)
salt and pepper to taste.
Just before the pasta water boils, turn on your frying pan and get it hot. When the water is boiling, toss in some salt and then add the pasta. Once you've dropped the pasta, melt the butter in the sauce pan and then add the shrimp. Toss is around to coat it in the butter.
Once the shrimp has cooked for a moment or two, add in the garlic and chili flakes if you're using them. Continue to cook. After another 2-3 minutes, squeeze the juice from half a lemon directly into the pan with the shrimp. Stir to incorporate.
Just as the pasta finishes cooking, add the pesto to the shrimp and stir well. Add salt and pepper to taste. Keep in mind, the pesto sauce can be on the salty side so taste the sauce before adding salt.
Drain the pasta but don't toss all of the water. Keep a little bit of it. Next, add your pasta right into the pan with the shrimp. Drizzle with the olive oil and then gently stir everything all together. If it seems a little thick, take some of the pasta cooking water and add it to the pasta mix. Don't add more than 1/4 at a time and make sure to stir everything well when you add it.
And voila! You're done. You can add cheese if you like but there's already cheese in most pesto sauces.
The leftovers heat up nicely the next day too.
Enjoy!
Sarah
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