6-8 oz. of spinach or 1 bag
a bunch of basil (and by bunch I don't mean a "grip" of basil, they come in bunches at the grocery store)
1/4 cup pine nuts
6 cloves of garlic
1/4 cup olive oil +extra
1/4 cup grated parmesan cheese or more to taste (not the kind in a green can)
pinch of salt
pinch of pepper
1 Tbs. butter
1 lb. of peeled shrimp
1/2 lb. of angel hair pasta (half the bag)
pinch of salt
pinch of black pepper
Bring a large pot of water to boil. Add a large pinch of salt to the water. This will help flavor the pasta.
While waiting for the water to boil. Prep and wash the pesto sauce ingredients. Dry the leaves thoroughly (I like to buy pre-washed spinach to cut down on prep time). Shove all the ingredients to a food processor or blender and blend. Scrape down the sides with a spatula. Drizzle in more olive oil once it has become the consistency of a sauce and not a paste. Taste to see if you need more salt.
Back to the boiling water. Once it has come up to a boil, angel hair only takes 5-6 minutes to cook to al dente. Drop in the pasta and set the timer to 5 minutes.
Meanwhile, you only have 5 minutes to cook shrimp. You can do it! In a saute pan, under medium-high heat, drop in 1 Tbs. of butter. Add the peeled shrimp. Add a pinch of salt and black pepper. Cook for 4 minutes.
Drain the pasta and add it to the shrimp. Cook for another minute so the pasta soaks up the shrimp juices. Turn off the heat. Add the pesto and mix thoroughly. Make sure the heat is turned off before you add the pesto because if you cook the pesto it may turn brown, eww.
Serve and enjoy!
The more you make this dish the better you will become at time management in the kitchen and I'm sure you can get your time down to 10 minutes! What? I know you can. Beat that fast food!
When I'm cooking a large meal I really have to juggle time in my head while I'm cooking. I also use several timers in my kitchen because I'm notorious for forgetting things.
Please let me know how your shrimp and spinach pesto came out! I would love to hear about it.