Well, risotto is now at the top of my meal plan, and I very much appreciate the recommendations you all so kindly shared, but after a busy and frustrating day picking up new furniture (yay, good deal!!) and dealing with a sick, sad little boy it was back to my regular comfort food – pasta. For those same reasons, this “recipe” uses lots of cheats, from a jar of sauce to prepared pesto to pre-peeled, de-veined shrimp.
Sometimes, bad day or not, you just want to throw together something really simple that tastes fresh and delicious. While your pasta is boiling and your sauce is simmering, whip up a caesar salad, check the freezer for french bread, crack a bottle of wine, and you’ve got gourmet and a buzz in about 20 minutes. It really doesn’t get much better than that.
Pesto-Alfredo Shrimp Pasta
- 454 g pasta (or enough for 4 people)
- 1 jar alfredo sauce of your choice
- 2 Tbsp pesto sauce
- 1/3 cup milk
- 1 clove garlic, finely minced or grated
- Salt & pepper to taste
- 1 lb peeled, de-veined shrimp (or chicken, if you’re not into seafood or it makes your face swell)
Cook pasta according to package directions. Meanwhile, dump alfredo sauce into large saucepan or frying pan and add all other ingredients. Stir well and bring to a gentle simmer. Add shrimp for the last 3-5 minutes of cooking time, heating until shrimp are just opaque (if using chicken, add cooked chicken or saute chicken in pan before adding sauce mixture). Don’t overcook shrimp or they will be rubbery. Eew.
Drain pasta; toss with sauce. Serve with freshly ground pepper and Parmesan cheese. And wine.