In this last trimester, I've been trying to eat fish once a week. Not only is it good for me, it's good for the bebe. I chose this recipe because I love pesto and already had a jar in my fridge. This dinner took only about 20 minutes to make and it tasted like it was from a restaurant. It was that good. Enjoy!
This recipe was adapted from Budget Bytes, a new site I've found from Pinterest.
2 Tbsp olive oil
2 Cloves Garlic
3/4 lb, peeled, deveined shrimp
1 pint cherry tomatoes, halved
1 box (16 oz) whole wheat spaghetti
1 8 oz. jar pesto
2-3 Tbsp. fresh parsley
salt and pepper to taste
3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
4. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
5. When the pasta is finished, drain it. Then, add the pesto sauce to the pan and mix until all the pasta is coated. Last, add the pesto covered pasta to the skillet with the tomatoes, garlic and shrimp. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!