Tuesday, October 6, 2009
Fruits of Fall Harvests, Part II.
Fresh Autumn Pesto:
Spaghettini with garlic and garden-fresh basil tossed with a shrimp, tomato, and zucchini sautée
Step 1: Basil Pesto--inspired by one of my fav blogs, 'Simply Recipe'.
Step 2: Shrimp Sautée--1 medium tomato, diced; 1 large clove garlic; approx. quarter cup diced green onion; 2 tbsp lemon juice; shelled, de-veined shrimp; salt and pepper to taste; approx. 2-4 tbsp. olive oil.
-Warm water olive oil in med-large non-stick skillet/pan.
-Add 1 large clove garlic, fresh ground pepper and salt
-approx 2 tbsp lemon juice
-add shelled, de-veined shrimp to mixture
-wait no more than 5 min and add thinly chopped yellow zucchini and fresh diced tomatoes
Step 3: Pasta--Once waiting on shrimp sautée, bring salted water to a boil and add Spaghettini
Once pasta is strained and most of steam dissipates, dish into individual servings, adding about 2 spoonfuls of pesto per serving (depending on size, obviously!), mix, top with shrimp sautée, add extra Parmesan cheese, and ENJOY!