Hands down, this is one of my favorite meals. It’s easy, fresh, and light… and did I mention EASY?!
I buy fresh shrimp if it’s available to me, living in Wyoming has posed an issue for this girl and my love for grocery shopping and having access for fresh ingredients. We travel a little over and hour just so I can get my hands on really good ingredients. I do however, love to stock up on shrimp and usually shop at my Kroger where they offer a private selection pink key west shrimp. It is my go to when I don’t have fresh shrimp on hand.
1 Pound Shrimp
1 Cup Basil Pesto (1/2 cup to marinate the shrimp, 1/2 cup to add into the pasta
1 box of angel hair pasta
Half of a lemon
1 T butter
1 T minced garlic
1 t garlic salt
1/4 Cup parmesan cheese
Salt & pepper to taste
If you have fresh shrimp on hand, wash and clean. If you are using frozen, thaw according to package. I do like to leave the tails on for presentation, unless the full shell is on, then I completely remove the tail. Once shrimp is clean or thawed place in a bowl and take 1/2 C of the basil pesto and mix gently into the shrimp. I let them marinate in the fridge for about 3-4 hours. Once marinated, preheat your oven to 350.
Meanwhile, get your noodles boiling, both the noodles and shrimp won’t take long. Once the oven is preheated, bake the shrimp for 5- 7 minutes until pink. Cook the noodles until al dente, drain and place in a saute pan. Add your cooked shrimp and the remainder of the ingredients and gently mix until all incorporated.
Serve with some crusty bread or a side salad for an easy and tasteful meal, and as usual EAT TILL IT HURTS FRIENDS!