Sometimes I come home from work/school starving. I’m always tempted to hit the candy bowl or eat my dessert first (I know you’re shocked, right?) ;). Most of the time I resist and just start cooking dinner immediately. That’s how this recipe was born. I was looking to make something quick and easy. My original thought was pasta with chicken and pesto, but when I went to grab the chicken, the shrimp looked better. If you don’t like shrimp (but what’s not to love?), you could skip the shrimp and add some cubed cooked chicken when you stir in the pesto. This dish literally takes 15 minutes from start to finish if you want to skip the baking part and just warm it on the stove or about 20 minutes including bake time. I like the way baking it makes the cheese golden brown and gives the dish a slightly crisp topping so I definitely think it’s worth the extra 5 minutes. And with only 5 ingredients, could it really get any simpler? This dish proves you don’t have to have a long ingredient list to be delicious! I prefer homemade pesto for this dish, but if you want to take a shortcut, just make sure you buy good quality pesto. I would say this makes about 2 1/2 servings (2 man servings: Jordan and Morgan + my smaller serving = NO LEFTOVERS!) Enjoy!
Pesto Shrimp Pasta with Edamame
4 oz spaghetti
1 ½ cups frozen edamame
9-10 oz raw jumbo shrimp (31-40 per pound), tails removed
½ cup pesto
2 tbsp grated parmesan cheese
Bring large pot of water to boil. Add pasta and cook for 6 minutes. Add edamame and cook for 2 minutes more. Add shrimp and cook 2 minutes more. Drain and stir in pesto. Pour into greased casserole dish and sprinkle with cheese. Bake at 450 for 5- 10 minutes or until cheese on top is slightly golden.