Creamy Pesto Shrimp Bowl

This is just a quicky recipe.  It would definitely not be Ina approved.  It was inspired by pantry/freezer clean out.  I am not one to buy jarred pesto or jarred Alfredo sauce, but had received some in a gift basket and it needed to be used.  Frozen EZ peel shrimp are a great quick protein to have in the freezer.  Just run a little cool water over them in a colander, and they are ready to peel even if the flesh is still frozen.  It is ok for the flesh to thaw during the cooking process, and if you are one of those people whose shrimp always turns in to tough little rubber bands, it might even help you make nice tender shrimp instead.

Make sure to save those shells for making shrimp stock down the road!  I know, I am totally obsessed with shrimp shells!

 Makes 4 servings

1/2 pound angel hair pasta (I use whole wheat)
3/4 pound of large shrimp
1 T. EVOO
1 garlic clove, minced
1/2 jar Alfredo sauce
1/4 c. pesto
1/4 c. pine nuts, toasted

Boil you pasta according to the package directions, making sure to add salt to the water.  While your pasta is going, in a large saute pan, add the garlic to the olive oil over medium heat and let it sizzle for about a minute.  Add the shrimp and cook until they are pink (should take about the same amount of time as your pasta).  Add your pasta directly into the saute pan and toss with the shrimp.  Add the Alfredo sauce and toss once more.  Once you have your serving in a bowl, drizzle a tablespoon of pesto and a tablespoon of pine nuts on top of each serving.  Enjoy.

This meal is great with roasted asparagus on the side.

Now, I have to go pack.  EIGHT more days til we start moving!  YAY!!!