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Pesto Shrimp with Pasta and Broccoli
Introduce
Chef :
Sarah BryantPesto Shrimp with Pasta and Broccoli
All measurements for ingredients can be varied depending on your taste. I like adding a little heat so I added red chili flakes, but use without for no spice. It's a yummy quick dinner for a busy day. I used organic quinoa and rice flour pasta, but regular pasta will do just fine.
Ingredient
Food ration :
2 people
3-4 ounces
pesto spread or sauce
2 tablespoons
extra virgin olive oil
2 cups
frozen or fresh broccoli
2 teaspoons
red pepper chili flakes (optional)
1 teaspoon
Sea salt
2 teaspoons
freshly ground peppercorns
1 tablespoon
minced garlic
Cooking instructions
* Step 1
While water is boiling for pasta, add 1 tablespoon of olive oil to a large 12-inch skillet pan and heat on medium-high.
* Step 2
After the oil is heated, add minced garlic and stir frequently until a very light toast.
* Step 3
Add shrimp to the pan. Stir the garlic around with the shrimp occasionally until shrimp reaches the correct pink cooked color. If shrimp is frozen, simply cook until defrosted. Immediately add broccoli. If broccoli is frozen, add frozen broccoli when you add the frozen shrimp.
* Step 4
It should be time to boil the pasta. Add pasta with a tiny drop of olive oil. Cook until al dente
* Step 5
Add 1 teaspoon red chili flakes and 1 oz of pesto sauce to shrimp and broccoli and stir. Set heat to low.
* Step 6
Once pasta is boiled, drain and add to skillet pan with the shrimp and broccoli.
* Step 7
Add remaining pesto sauce, red chili flakes, and olive oil to the pasta and stir. Add salt and pepper to taste.
* Step 8
Top with grated cheese of choice and serve.
Note: if there is a photo you can click to enlarge it
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