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You are here: Home / Blog / Main Dishes / Well That Was Easy! Shrimp, Zucchini and Pesto Pasta

September 13, 2013 By Kelli Wallace Leave a Comment

Well That Was Easy! Shrimp, Zucchini and Pesto Pasta

So you know when you have an ingredient on hand and you decide to cook something to use up that ingredient? Well that’s how this week started. I had some zucchini and found this delicious-looking Shrimp, Zucchini and Pesto Pasta recipe from Pinterest which led me to the site Kath Eats. After I came home from the grocery store with all the fixings, I realized that my zucchini was no good. Sigh…back to the store I went (2 stores actually) but I got a zucchini and got to work. This made for a perfect week night meal!

I always enjoy a recipe that doesn’t require me to buy a bunch of stuff, and this is one of those recipes (aside from the great zucchini debacle). I just got a zucchini, red bell pepper, 1/2 pound of shrimp, a jar of pesto, and some angel hair pasta. I had some pesto, pasta, and shrimp left over too, so this recipe may be making another appearance on a busy week night. I have decent luck with frozen shrimp and I found some that was raw, peeled & de-veined and it thawed out very well. Success! I swear I haven’t cooked so much with shrimp as I have lately! 😉

While the pasta cooked, I cooked the shrimp and then cooked the veggies. Then you just combine all of the ingredients and ta-da! I debated a bit, because the original recipe didn’t seem like it combined everything with the pasta, but I hate when my pasta is all clumpy when I’m trying to eat it, so I made the executive decision to mix everything together. It was a wonderful decision!

Another decision I made after reading through the recipe was to add some extra seasoning. I’m a big proponent of seasoning my food, so it has great flavor, so I salted & peppered the shrimp. Plus if you can’t tell, I always favor a little extra spice to my food. So before I cooked my veggies I added some crushed red pepper flakes to the oil. This actually just provided a nice balance to the overall dish and wasn’t overly spicy by any means. Another success!

I have to say that I’m pretty happy to have a bunch of leftovers. I used about 7 or 8 ounces of pasta instead of 4 ounces, just to stretch the leftovers a bit. So very glad I did. Plus the next day the food reheated really well.

I’m already debating whether I should make my Firecracker Chicken again or this recipe first! Decisions, decisions.

Do yourself a favor and click here for the recipe and step by step instructions. Yum, yum, yum!

A look back:
One year ago: Learning to Love Salads – Part 9: Black Bean, Quinoa & Citrus Salad
Two years ago: Cookies and Sea Salt…Really?!

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Filed Under: Main Dishes Tagged With: Crushed Red Pepper Flakes, Pasta, Pesto, Red Peppers, Shrimp, Zucchini

Previous Post: « Shrimp, Zucchini and Pesto Angel Hair Pasta
Next Post: Chicken Tamale Casserole »

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Welcome

Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

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