This is a delicious meal to impress your friends. The beauty is all in the timing. You’ll want everything else basically prepared because you’ll want your full attention when cooking the shrimp. By cooking them 1 minute on each side, you won’t over cooked and they won’t shrink, and you’ll preserve their size and tender crunch. And the best cooked vegetables are always under cooked, not to mention being more nutritional as well as pleasing to the eye. Serve this meal with a crisp, chilled bottle of Chardonnay wine to complete this dish.
Here’s what you’ll need for this quick and easy dinner.
Serves 2-4 people
1 Pound Fresh Frozen Raw, Shelled Shrimp
1 Bag Frozen Broccoli, Carrots
1 Yellow Onion
3 clove garlic
1 lb. Fresh Mushroom cut in quarters
2 Tbsp Olive
1 Cup Pesto Sauce
3 Fresh Roman Tomatoes (room temp)
Salt and Pepper to taste
Thaw shrimp and set aside and cooked very last as the meal is coming together.
Start boiling water to cook the fettuccine noodles.
In a skillet, cook mushroom in olive oil on medium high heat to caramelize them. Add onion and garlic and sauté in olive oil for 2 minutes on medium heat. Add frozen vegetables and continue to cook until they are just tender. In a small sauce pan, make the Pesto sauce on the thin side by adding more water than olive oil. turn heat off and cover. Add shrimp to the skillet and cook on medium heat, flipping shrimp to cook on both sides quickly, (30 seconds each). When shrimp is cooked, blend pesto sauce over shrimp & vegetables and mix lightly. If sauce seems to thick, add ½ cup of water at a time until desired consistency is reached. Drain noodles and add a Tbsp olive to coat them. Place the shrimp dish over noodles and garnish the top with diced tomatoes. Light the candles and serve with a nice Chardonnay wine and enjoy!