- 5 jumbo shrimp, cleaned and deveined
- 2 oz. pesto (see recipe below)
- 1/2 roma tomato, diced
- 2 scallions, sliced
- 1/2 oz. black olives, sliced
- 1/2 oz. banana peppers, sliced
- 1 oz. olive oil
- 1 garlic clove, crushed
- salt, to taste
- pepper, to taste
- 2 oz. white wine
- 2 oz. cream
- 1 squeeze lemon
- 1 handful pasta, cooked
- 1/2 oz. peas, frozen
Pesto
- 4 oz. packed spinach
- 2 oz. packed basil
- 2 oz. pine nuts
- 2 oz. parmesan cheese
- 2-4 oz. olive oil
- 1 tsp lemon juice
- salt, to taste
Heat olive oil in pan on medium heat. Season and cook shrimp, about 3 minutes. Remove from pan. Deglaze with white wine.
Add tomatoes, scallions, olives, banana peppers, garlic, pesto and cream, and reduce by half.
Add peas and pasta, and toss to coat.
Top with shrimp and lemon, serve and enjoy!
