Happy Wednesday guys 🙂 Half- way through the week!
How’s everyone’s week going so far? Mine is simultaneously going incredibly fast and incredibly slow. Incredibly fast because I’ve been super busy- work is really picking up, as well as on Monday, Mark and I crammed in laundry, grocery shopping and a swim, then Tuesday I had a volunteer meeting that was over 2 hours long. It’s going incredibly slow because I keep thinking it’s later in the week than it is.
Anyways, as I posted on Monday, Mark made a delicious shrimp pesto pasta and kale salad for dinner on Friday.
I had asked if anyone wanted the recipe, and my sister commented that she did. Hopefully someone beside her wanted it as well!
Shrimp Pesto Pasta
- Either homemade pesto or store bought pesto. I like to make mine at home using the recipe below.
- 10-15 large shrimp Shrimp
- 1 Red/yellow pepper
- 1/2 Onion, diced
- 2 cloves of minced garlic
- 1 cup sliced Mushrooms
- 1/4 cup Balsamic vinegar, divided
- Tbsp Olive oil
*Note that because Mark made this, and he doesn’t measure ANYTHING when he cooks, these are all approximate amounts.
Defrost the shrimp and remove the shell and tail. Cut up all the veges into small pieces. Start a pot of water boiling for the pasta. On medium heat, heat up some olive oil and half of the balsamic vinegar, with the garlic and onion. Let that reduce down for about 5-10 minutes. Add in the red pepper, mushrooms and the remaining balsamic vinegar. Saute until vegetables are soft. Add the shrimp to cook until pink (no more than 5 minutes). There should be no remaining liquid in the bottom of the pan by this time. If there is, then drain the excess liquid. Remove from heat. Drain the pasta (which should be done as per package instructions). Dish the pasta on the plate, cover with vegetables and then top with pesto.
- 2 cups packed basil
- 2 tbsp olive oil
- 2 tbsp water
- 1/3 cup walnuts
- 3 garlic cloves
- Juice from half a lemon
Mix ingredients together in a food processor.
The kale salad had the dressing from this recipe, which is delicious on kale. We let it sit for 10-15 minutes on the kale before adding yellow pepper, tomato, craisins, walnuts and hemp seeds.
All in all, a fantastic, healthy meal.
I’d love to hear from you guys who are reading the blog. Is there anything more you’d like to see or hear me talk about? I love when people comment so please feel free to let me know what you think!