UnBelizeable Shrimp Pasta

Weeknight meal on the table in less than 20 minutes?  A recipe that everyone will like and eat? Yes please!  Well lucky for you, because I have a recipe that produces delicious comfort food without producing a tinge of guilt.  

Have you been to Hy-Vee lately to see what shrimp they have?  They have some shrimp that comes from Belize, and if you haven't tried it than you are missing out.  I will tell you that I'm not a huge shrimp fan.  It's alright and occasionally I will eat it at parties but usually it doesn't make it's way into our weeknight family dinner menu.  This was the case until I tried the Belize shrimp, this shrimp is the sweetest and firmest shrimp you will taste.  They even have a frozen shrimp that is already cooked, peeled without tails on it and all you have to do is run it under cold water that taste amazing!  So if shrimp is on your menu for the holidays, check it out.  You will not be disappointed at all, just make sure it says "Belize" shrimp or ask.

 

Look at this dish.  Who says you can't have colorful food in the winter?

 

Okay first thing first, get that water boiling and cook the pasta according to the directions on the box. 

Now get the large skillet hot and add in the oil and shrimp.

While the shrimp is cooking, cut the roasted red peppers into long thin strips.  Even though the shrimp only takes one to two minutes, you will still have time to do this. 

Go back to the shrimp and flip them over so that they all evenly cook.

Add in the red peppers strips and remove from heat.

toss in the pesto and set aside.

 

One trick that I do at home, is put the spinach in the collander while I am draining the pasta. 

 

As you drain the pasta, pour it over the spinach and mix it with a spoon or tong so it equally steams the spinach.  If you like your spinach cooked a little bit longer, you can add in your spinach to the pot of boiling pasta water for the last minute before draining it.

 

Add the pasta and spinach back to the pot, and add in the pesto shrimp.

 

Divide into 4 plates or bowls and enjoy!

What cute little dinner dates I had for this meal!  And yes, they ate it and loved it.

 

Even Cyril thought the shrimp was unBelizeable!

Shrimp Pesto Pasta
Serves 4

8 oz. rotini, cooked according to instructions on box
1 Tbsp. olive oil
1 lb. shrimp, raw, peeled, deveined
1/2 c. roasted red peppers, sliced thinly 
1/4 c. pesto, prepared
2 c. baby spinach

In a large skillet over medium high heat, add the olive oil and shrimp.  Cook for about 1-2 minutes, and flip shrimp over.  Add in the red peppers and cook for 1 more minute or until shrimp is cooked thoroughly.  Take off heat and add in the pesto.  For the spinach add to the collander before draining pasta and toss to steam the spinach with the noodles.  Transfer pasta back to the pot and toss with pesto pasta. 

This pasta can be served warm or cold.

-Cool