Shrimp-spinach-pesto pasta

This shrimp-spinach-pesto pasta is just that. A toss-together of the ingredients mentioned along with a bit of seasoning and, of course, a lot of love.

Boil pasta as per packet instructions till al dente. On a side note, did you know that the Italian term al dente, which refers to pasta/ rice/ veggies being cooked up to a point that it is not too soft, is a relatively new term coined somewhere in the 1930’s or 40’s. I looked up on the etymology a bit, but hey, I digress…

Drain and keep pasta aside. Save a little of the pasta water. Lightly fry the shrimps in a little butter or oil. Add the pasta, spinach and pesto and mix well while on the stove. I used some frozen spinach that was lying around in the freezer, frankly mainly because I wanted to add some greens to this recipe. Green is the way to go! I also used store-bought green pesto but it would be just as easy & delicious with red pesto or a home-made version, too. Yet to try my hand at home-made pesto myself… You can add a bit of the saved up pasta water if the food looks too dry. Remove from heat. Taste and season with salt & pepper to your liking. Serve and eat up!

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