Recipe: Garlic Pesto Shrimp Linguine

Hello! Happy Monday!

How was everyone's weekend? I hope wonderful!! 

I bring you presents on this Monday...a recipe!

A simple, delicious, and elegant recipe to add to your week's dinner menu!  

I really enjoyed this recipe! It reminded me of something you would order at a restaurant and the dinner table fell silent when everyone was twirling pasta on their forks and eating. Silence at the dinner table is like angels singing to a cook's ears. :)

Garlic Pesto Shrimp Linguine

What you’ll need:

1 lb. shrimp. Cleaned, peeled and deveined
1 tbsp. butter
2 garlic cloves, minced
¾ cup dry white wine
3.5 oz. pesto sauce
1 package whole wheat linguine
1 tbsp. salt

What you do:
Bring  water to a boil in a large pasta pot over high heat. Once the water comes to a boil, add salt and pasta. Let pasta cook until al dente, according to package instructions.
While pasta is cooking:
In a large skillet, heat butter and garlic over medium heat until garlic is golden.
Add shrimp to skillet and season with salt and pepper. Let cook for about 2-3 minutes.
Add the white wine and pesto to skillet and cook with shrimp for another 2 minutes until shrimp is cooked through. Turn off heat.

Once pasta is done cooking, drain and put back into large pot.
Top pasta with the shrimp mixture and toss to combine.
Serve & Enjoy

XOXO

The Veggetti & Simple Pasta Sauce Recipe

Zucchini Noodles! Are these not awesome or what?

What I did here:

I spiralized 2 zucchinis then sautéed them in some EVOO for a couple minutes so they still had a little crunch to them. I topped the noodles with artichoke hearts and a simple tomato sauce.  

I'm like SUPER excited about this new kitchen gadget! I bought it off Amazon for $13. Found HERE

There’s certain things in life that make you think “Ok, I’m getting old…” This is one of them.

I literally squealed and asked Angelo to take of picture of the amazingness that was happening.

Veggetti tips:
Since peeled zucchini are super slippery, leave skin on for spiralizing.
The cap didn’t work for me for when the zucchini got too short towards the end. It basically just started shredding the end.
The blades are no joke sharp so watch out while trying to clean it.

Go spiralize some veggies! Zucchini, squash, carrots, cucumbers, etc.

I almost never buy jarred pasta sauce anymore so I leave you with my super simple pasta sauce.Enjoy! 

Simple pasta sauce:

What you need:
1 Tbsp EVOO
2 tsp minced garlic
28oz can of peeled tomatoes
1 tbsp brown sugar
1-2 tsp salt or to taste
2-3 basil leaves

What you do:
In a large sauce pan, heat the EVOO with minced garlic.
While that’s heating, puree the canned tomatoes in a blender.
Pour tomato sauce in sauce pan, stir in sugar, salt, and basil leaves; and bring to boil
Once boiling, turn down heat to low, cover pan, and let simmer for up to 1 hour.

XOXO