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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We use commercial pesto in this dish, but still, we have a hint of summer after the warming winter soup of cauliflower and cheese. One small jar of pesto will be enough.
Shrimp (Prawns) with Pesto Pasta Preparation and cooking time: 25 minutes
Served warm to bring out the flavors, the pesto works amazingly well with the shrimp. If you have to clean the shrimp add 10 - 15 minutes. You can use raw or cooked shrimp for this as the flavor is in the sauce rather than a marinade.
For the Shrimp:
12oz (350gr) large shrimp (prawns), cleaned
2 tbs pesto
1 tbs lemon juice
2 tbs olive oil
Olive oil for coating pan
For the Pasta:
spaghetti, 3.5oz (100gr) a circle about 1" (2.5cm) in diameter
1/3 cup pesto
1 tbs good olive oil or truffle oil
Shrimp: Clean shrimp if needed, if not just rinse and let drain. Mix pesto, lemon and oil. Add shrimp and toss to coat. Heat a nonstick skillet over medium-high heat. Add shrimp and sauté for 3-5 minutes, until raw shrimp curl and turn opaque or cooked shrimp are heated through.
Pasta: Cook pasta according to package directions. When done, drain.
To finish: Mix pesto and oil. Add to pasta and toss well to coat. Arrange nicely on a platter or large plate. Lay the shrimp on top of the pasta and spoon any remaining sauce from the pan over the top. Serve.
2 large carrots
1/4 cup chicken stock
1 tsp Balsamic vinegar
1 tsp brown sugar
2 tsp butter
Slice the carrots very thinly. In small skillet heat the stock, vinegar, sugar and butter. When simmering add the carrots, cover, reduce heat to low and simmer for 10 minutes. Uncover and cook off any remaining liquid. Serve.
Cooking Schedule: 30 minutes for menu |
Heat stock, vinegar, sugar, butter for carrots |
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