Super Fast Seafood Staple

Way back when, I moved to Houston with no job and no place to live. It doesn't sound like me, but it's true. I was a gypsy. I slept on my cousin's couch, went to school during the day to get certified, and visited my boyfriend's apartment in the evening. (Don't worry, it was Brent!) The very first week I "lived" in Houston, I was going to cook dinner for Brent and his roommate Jon at their apartment. As stated in a previous post, I did not know how to cook. I aimlessly wandered the aisles of HEB wondering what I was going to make. Thank goodness they had a little man doing a cooking demonstration at the time. He was making something called "Shrimp and Pasta Pesto", and there was a convenient recipe card right next to the station along with all the needed ingredients.

I ended up making the recipe. It was a hit. Brent & the roomie loved it. I still have the same battered recipe card, and it is a staple in our house even today. Brent will ask for it all the time. It is so easy and so good. It reminds me of something Sandra Lee would make on Food Network because it's decidedly "semi-homemade". I made it tonight because I knew I would be getting home late from boot camp. It came together super quickly and did not disappoint. Also, it is oh-so-good left over - hot or cold. Make it!

Shrimp & Pasta Pesto

1 pound shrimp (I like to buy the fully cooked shrimp from Whole Foods, but you can certainly boil or grill your own shrimp for this)

1 pound whole wheat farfalle pasta

1 pint grape tomatoes, halved

1 bunch fresh asparagus

1 package Italian shredded cheese blend

salt

crushed red pepper (optional)

fresh basil (optional)

Dressing:

1/2 tub prepared pesto (I like Butoni)

juice of 1 lemon

2 T. white wine vinegar

1. Cut cherry tomatoes in half. Remove and discard tough ends from asparagus and cut into two inch pieces.
2. Boil pasta according to package directions. Drop asparagus into pasta water during the last 2 minutes of cooking time. Drain pasta & asparagus well.
3. Whisk dressing ingredients together in a large serving bowl.
4. Toss hot pasta and asparagus in dressing until coated. Add shrimp, tomatoes, cheese, salt, and crushed red pepper. Stir gently and serve while still warm.