February 23, 2010...8:34 pm

Shrimp Pasta with Pesto Sauce

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There are essential ingredients that should be on hand so that you can throw a great meal together without even thinking.  If everyone would do this we could put the fast food industry out on its last leg.  Think about it.  I grew up in a small town where we did not have endless possibilities for dinner.  My mother shopped once a week  and we never ate out. 

As parents we have got to do the right thing for our children.  Do you realize that the high school students that I am teaching this year have a lower life expectancy than I did growing up?   Down the road we all are going to pay for what we are doing to our children.  In the classroom I see all aspects of poor eating habits plus no exercise.  It is scary!    Let me share with you a great article that I used in my classroom a couple of weeks ago. Share the link with all of your friends and let’s do something about the epidemic of childhood obesity in the United States.  Sarah shares her tips  here that we as parents can do to make our children healthier. My students found all of Sarah’s links quite interesting. I was quite surprised at their interest.  Please for our children’s  health take the time to read this great information and share it with parents.  Let’s do our part to keep America’s children healthier.   

Back to the shrimp.  Here is a recipe for a great meal and I am sure that most of the  ingredients will be on hand.  This means that it will be on  the table in the time that it take to cook the pasta.  Think about it the next time you are tempted to eat take out.

Pesto Shrimp and Pasta

  • 8 0z. of pasta I used Ronzoni Whole Wheat Blend Pasta Thin spaghetti
  • 1 lb. of fresh or frozen shelled deveined medium shrimp thawed ( I used frozen that were on sale at Publix)
  • 1/2 cup pesto
  • 1/4 cup slice ripe olives
  • 3 plum tomatoes cut in half
  • I added asparagus that I cooked quickly in a skillet.  You do not need this or you could add another vegetable of your choice

In a large sauce pan or Dutch oven cook pasta to desired doneness as directed on the package, adding shrimp during the last minute of cooking time.  Drain: return to saucepan.  Remove saucepan from the heat.  Add to the pasta and shrimp the pesto, olives, and tomatoes.  Stir to coat.  Serves 4.

Enjoy,

The Teacher Cooks

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Filed under Shrimp, pasta, quick

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