Or, since I am the only one in the world who eats dinner this late, make it tomorrow night.
This recipe is really for two (or one plus enough to take for your lunch tomorrow). I stole this recipe from *Pascal’s Bistro in Peachtree City, Georgia (near Atlanta), and by stole, I mean I merely watched them prepare it, while probably angering the people in the “Pasta to order” line behind me.
Also, no concrete, carved- in-stone measurements are used. Just go with the flow and pretend that you are my pretend boyfriend, Bobby Flay!
What you’ll need:
Cavatappi (about 3/4 cup)
A small courgette/zucchini
Cremini or baby bella mushrooms (a handful)
Alfredo sauce (I used Classico Light… and yes, I cannot tell the difference)
Pesto sauce (again, Classico brand as Harris Teeter was having a buy 2 get 3 free sale a while back and I loaded up!)
Parmesan cheese (the REAL kind, not that powdered crap)
Medium to large fresh shrimp (6 or 7)
Next, get that pasta to boiling (al dente… don’t even think about adding salt to this dish – it has plenty already)
In olive oil, saute your (sliced or quartered) veg and garlic til lightly browned and only just cooked through.
Add the shrimp and saute until just pink.
When the pasta is done, toss it in the pan. Add only two or three tablespoons of Alfredo sauce. Add a heaping teaspoon of pesto. That’s it! All the sauce you should need.
Stir it up, for about one minute.
Serve. At this point I like mine with a little Parmesan and red pepper flake!
Now, wasn’t that easy? Compare it to similar dishes at your favorite pasta place.
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*Author’s note: This restaurant is not the same as Paschal’s in Atlanta or the one on Concourse C in the Hartsfield Airport)
*And when I say tablespoon or teaspoon, I mean the flatware variety. If you pull out the measuring spoons I will come to your house and taunt you. 😉