30 Minute Shrimp & Pesto Pasta

If you've been reading my blog for any length of time, you know I'm a mom. I need structure in my life. I need functionality in my life. And I need to make things as easy as possible so I don't lose my everlovin' mind!

That applies to food too.

My oldest child is becoming much more opinionated about her likes and dislikes when it comes time to eat. Aren't you jealous? Most of the time I don't let her win those battles but sometimes I'm too dadgum tired to care.

I try to make meals that will appeal to every member of my family in one way or another. Last night, I was in a hurry (as usual) and starving. Plus, it was Valentine's Day so I wanted something a little more dynamic than homemade chicken nuggets. #momlife

I always keep pesto in my fridge and pasta in the pantry. It's so helpful to stock your fridge and pantry with items you can whip up quickly. There's a reason so many Food Network cheflebrities say this time and again on their shows! The mom life is all about efficiency, right?!

So on to the recipe...Shrimp & Pesto Pasta.

You're going to need the following:

Pesto, zucchini, asparagus, baby bella mushrooms, parmesan cheese, heavy cream, shrimp, cherry tomatoes, salt/pepper, pasta. Don't worry, we're not using ALL that cream!

Feel free to adjust the veggies to ones your family will eat without complaining! Not everyone wants to force their kids to eat asparagus like I do. Kidding. Kind of. Not really.

Chop your veggies. If you don't have a tomato knife, get one! They keep your tomatoes from getting all squished and mushy when you slice them.

Bring your water to boil and season with salt. This will help the pasta have flavor! I always add some olive oil to the pasta, too, to keep it from sticking. Contrary to popular belief, you CAN NOT walk way from cooking pasta. It needs love and affection like we do!

Moving to the right, over MEDIUM heat, bring about 1/2 tablespoon of butter and 1 tablespoon olive oil to temperature.

Once the butter has melted, throw in your shrimp. Season with a little salt and pepper. Cook them until they are no longer translucent and have turned slightly pink. Don't overcook them because they will return to the pan at the end. Transfer them to a plate to wait their turn.

Don't forget to check your pasta. It should be about done by now. Drain it and return it to the pan.

Now add your veggies and a pinch of salt. Except the tomatoes.Don't add them till the end or they'll be gross. Trust me. I added a teeny bit more olive oil and butter because I had a ton of veggies to saute. See the shrimp hanging out in the background? It'll take about 5-7 minutes for these guys to be done.

Also, if your pan seems too hot, lower the temperature to medium-low. You don't want to brown the vegetables.

Add your shrimp and tomatoes and let it cook 1-2 minutes more. I'm getting hungry.

We're almost done. Time for the pesto, Parmesan cheese, and cream. I used 2 heaping tablespoons of pesto, 1/3 cup of shredded Parmesan cheese and roughly 1 tablespoon of cream. Give that a good stir. Add in your cooked pasta and toss to coat. You want everything to be evenly distributed.

Doesn't that look delicious?!? It was. It is. I wouldn't lie to you. What's even better is it takes less than 30 minutes to whip up. #winning

Serve it immediately. Sprinkle a little extra Parmesan if you want to be fancy. Bon appetite!

*click HERE for a printable version of this recipe*

Blessings,

Anna

#easydinnerrecipe #lastminutedinner #shrimppasta