I found the most excellent pasta recently on The Daily South blog and knew I had to whip it up the next time I was in the kitchen. So last night, after D completely retiled and grouted the kitchen, I finally got to cook dinner while standing on that new kitchen floor.
1 lb. whole-wheat Rotini pasta
1 T extra-virgin olive oil
1.5 lbs. fresh large shrimp, peeled and deveined
3/4 cup sun-dried tomatoes, drained
1 1/2 cups prepared pesto
1. Bring a large pot of water to a boil over high heat. Add pasta and cook for 10-11 minutes. Drain pasta and set aside to keep warm.
2. Meanwhile, add olive oil to a skillet over medium heat. Add shrimp and saute for 3-4 minutes, or until just pink and firm.
3. Add pasta, tomatoes, and pesto to the pan and toss until thoroughly combined.
The recipe said it can also be served cold, so I can’t wait to try the leftovers! I also want to try it with my favorite bow tie pasta next time.