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 sliced 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
The Teacher Cooks 
Great pasta dish! It looks delicious. Thanks for sharing 🙂
Great photo. pesto is something everyone should keep in the kitchen. It can be used for so many things.
What a quick and easy dish. Looks delicious , great photo. I love pesto it’s a staple in my kitchen.
Love this simple, yet delicious dish! I always have pesto in the fridge. Nice you added the color with asparagus and tomato.
Last night I had some turkey in the oven and rather than get another pan dirty, tossed some asparagus in there with it the last 15 or 20 minutes. It was divine…crunchy too.
pesto pasta is one of my favorite alliterative phrases as well as a pleasure to eat. shrimp, i can do without. 🙂
From one (future) teacher to another, A+ job : )
I love your insights as a teacher! I have also found that having a relatively well-stocked pantry, a regularly scheduled grocery day, and a meal plan keep us from eating out too much. This is WAY better for our health, and for our budget!
I like this receipe because it includes two of my favorite things.
1. shrimp
2. pasta
I also like this recipe because it is healthy
this looks so good. seafood and pasta are my favorites! i would really like to make this in class someday
this looks really good. i think im going to make some one of these days. i love shrimp so it would be a great idea.
This looks GREAT all though I don’t think I have ever used or ate anything with pesto in it… but I would love to try it sometime 🙂
I love shrimp. I think I’ll try to make it.
Tried it tonight and it was delicious. I did season it a little with kosher salt and coursely ground pepper. Yummy!!!