RECIPE: Linguine with Shrimp and Pesto
This school year is kicking my ass. I know, I know, 7 weeks ago I thought it was Summer’s fault. If only the kids were in school, I lamented, I would get so much done… Turns out that was one of those big fat lies I tell so I don’t have to hate myself 24 hours a day. Like, It’s not my fault, I just have poor impulse control, and, I’m pretty sure that box of wine was almost empty at the beginning of the night.
Someone actually said to me a couple of days ago (while she was reprimanding me for forgetting to send in my reply card for a wedding I plan to attend), “You know, you can’t blame your kids for EVERYTHING, right?” To which I replied, aghast, “WHY NOT?”
The point is, I’m not really getting that much more done and life is still hectic and chaotic. Maybe if the teachers kept the kids at school just a few more hours, or possibly on the weekend. It’s not like the teachers work that hard anyway, right? They could all do a few more hours in the interest of me having enough time to blog and also fold the laundry, right?
Jason has also joined his work softball team. This is something I’ve been urging him to to do for years, so it’s been difficult to say anything but, “Have a fun time!” Wednesday mornings when he leaves at 7am, not to return until 10pm. And of course there’s always like 8 different important real estate or kid events that pop up on Wednesday nights. But, again, who am I to talk, as the lady-with-1,528-random-hobbies-and-time-consuming-activities? Who am I to begrudge him his one social/athletic endeavor a week?
The single benefit of him being gone for dinner one night a week is that it gives me the opportunity to cook something he generally won’t eat. Last week I threw together a homemade pesto sauce with shrimp and linguine that would have grossed him out. He doesn’t care much for seafood, unless it’s raw and accompanied by copious amounts of wasabi, and he really doesn’t like tomatoes at all. Shockingly, the kids actually ate it for the most part (although Gray utilized the technique of squishing the tomatoes flat against the plate so their insides squished out and he really only ended up eating the skins).
This meal was fast and pretty healthy and I thought it was delicious. Most pesto recipes I’ve used have called for grated parm, but this one didn’t and I thought it was just as good and way more healthy. The acidity in the grape tomatoes really balanced out the richness of the butter and the pesto for me. I will definitely make it again (especially if Jason makes this whole ‘having hobbies and a social life’ thing a habit).
|Linguine with Pesto and Shrimp|
- 1 bag of medium frozen shrimp (serving size 5 people), thawed and tails removed
- 1 package of whole wheat linguine, boiled according to the package
- 1 container of grape tomatoes, washed and halved
- 3 cups of fresh basil
- 6 cloves of garlic
- 1/2 cup pine nuts
- 1 lemon
- 1/2 cup olive oil
- 1 tablespoon butter
- grated parm to sprinkle on top
- In a food processor, process the garlic and the pine nuts until fairly finely ground. Add basil leaves and chop until small. Add the juice from the lemon and the olive oil in a long slow stream while processing. Finish with salt to taste.
- In a large non-stick skillet, melt the butter and add another tablespoon of olive oil. Once it’s hot, add the shrimp and cook just a few minutes (stirring regularly) until the shrimp are pink. Add pesto to the pan and toss in grape tomatoes. Cook just another minute until the pesto is warm and the tomatoes have started to soften.
- Serve over linguine, dusted with parm.