For the photogs out there: This one is SOOC!
What You Need:
One Packet of Korr Pesto Sauce Mix. (For this you will also need 3/4 cup of water and 1/4 cup olive oil.)
2 Packages of Frozen Veggies
1 Box Medium Shells
32 oz of Shrimp – fully cooked – and defrosted (Mine were in a party platter.)
What To Do:
- Start by boiling your water and making your pasta. (8 minutes)
- Take your frozen veggies. Do not microwave/warm them. Put them FROZEN into your colander in your sink.
- When your pasta is finished cooking, take the boiling water and pasta and pour them over the frozen veggies in the colander. This will defrost the veggies and make the pasta cooler. (1 minute)
- Return pasta and veggies to pot that you cooked the pasta in to wait for the rest of the ingredients.
- Make the pesto sauce according to the directions on the packet. (5 minutes)
- De-Tail the shrimp.
- Add pesto and shrimp to the pot.
- Stir.
- Serve. (Total time? About 20 minutes.)
Alternatives/Options:
- If serving to children (as I was), cut the shrimp into fourths.
- If serving to adults, don’t cut the shrimp up. Hubs and I agreed it would have been more “shrimp” tasting if it were full shrimps. Maybe it’s just psychological, but we both thought that would have been true.
- If you’re a fan of pesto, double the pesto mix. It wasn’t very pesto-y. I like it, and probably would have liked more. Girl loved it this way.
- You could use any meat for this one. I think ham or chicken would be the best alternatives.
I made this one up based upon what I had in the house. I wanted to be creative, but I didn’t want to do lots of dishes. This is a one-dish meal for serving, and only got two pots and a colander dirty! Woo hoo! It was also delicious.
Actual Post Date: March 23rd, 2011
