Swimming in Pesto Pasta

First off, let me start by saying “MY GOODNESS IT’S BEEN A WHILE”!  Life definitely got the best of me there for a minute.  Career, house, daughter, relationships all took precedence for a bit. 

Since my last post, I started off 2014 with a bang!  I have switched law firms, am in a new relationship, gained a step-son and have finally made time to devote more to this blog.  So without further adieu here is my: 


“SWIMMING IN PESTO PASTA” 

What to buy: 

·       Shrimp (peeled, deveined and tails removed)

·       Lobster tail

·       Chopped red bell pepper (1 inch strips)

·       Zucchini (Chopped)

·       Grape tomatoes (halved)

·       White Mushrooms (chopped)

·       Basil Pesto (homemade or Store bought)

·       Angel hair pasta

·       Adobo (to taste)

·       Course black pepper (to taste)

·       Fresh garlic (2-3 minced cloves)  

·       Extra Virgin Olive Oil
·       Fresh Grated Parmesan

What to do:

1.    Cook angel hair pasta al dente according to box directions

2.    Heat frying pan (Medium to high heat)

3.    Add about 2 tablespoons of olive oil (until you see a little bitty smoke)

4.    Add shrimp (which you have seasoned with adobo and course black pepper)

5.    Do not move the shrimp around or they will not get a crispy exterior

6.    Once you see shrimp turning pink check one shrimp for desired crispiness.  If at desired texture, flip them all and let the other side crisp

7.    Remove shrimp

8.    Add one inch pieced of lobster tail and repeat same process as with the shrimp

9.    Remove lobster

10.                   In the same pan add red bell peppers, zucchini and mushrooms and sauté

11.                   Once the veggies are tender, add the tomatoes until they are heated through but not reduced

12.                   Drain pasta, add pesto and toss

13.                   Once pasta is well coated in pesto, add the shrimp, lobster and sautéed veggies and toss

14.                   Top with freshly grated parmesan cheese and serve right away

I Served this with Texas toast and a Cesar Salad and it was AMAZING!

I hope you guys enjoyed this recipe and stay tuned for many more to come.  Although I have been unable to frequently update my blog, does not mean I have stopped cooking!  I periodically post photos of my dishes as I go on my twitter: @JesMarie813.

Buen Provecho and Happy Cooking!