Since our epic snow storm busted over the course of 24 hours, I found myself with nothing to do this weekend.
I cleaned. I played around with some makeup. I made chex mix. I entertained the cats.
That was all before 9:24 a.m. yesterday.
What the heck was I going to do for the rest of the day? Rob got called into work yesterday morning for a few hours, so he left me some homework: watch the Avengers movies. I’ve never been a fan of comic book movies; they have to be really out there for me to like them. Normal comic book movies are just bad guy vs. good guy. I like female leads. I like weird alien things. That’s probably why I like Wonder Woman & Guardians of the Galaxy so much.
I watched the first Avengers movie and it was okay. Still not a huge fan. I’m now tasked with watching Age of Ultron, and then Infinity War. We’ll see how this goes.
After watch the first Avengers movie, I cooked some more. I made a fantastic turkey salad (recipe soon, I promise) and some cake balls that are out of this world. This recipe I actually made a few weekends ago. I’m pretty backed up right now on recipes, to be honest!
Even though I made this a while ago, I wish I had it this weekend. It’s so easy to make and tastes exceptionally good. I found a bag of gulf shrimp at the grocery store to use. I LOVE gulf shrimp. Most shrimp comes from other places, but the gulf variety is always huge, succulent and juicy. It also takes on flavor incredibly.
I mixed some pre-made pesto with ranch dressing mix and dijon mustard. Sound weird? It does. But trust me when I say it’s fantastic. It beefs up the already palatable pesto and sends it to another level of taste.
Peel the shrimp beforehand! I hate cooked, unpeeled shrimp. Ain’t nobody got time to sit down at dinner and have to work for your food. You can use whatever veggies you want; I went with a random variety that I knew tasted good roasted. Broccoli, red bell peppers, squash, zucchini, carrots, red onions…you know the drill. The onions and broccoli were probably my favorite part. Those two are just a match made in heaven when it comes to roasting.
Enjoy!
Pesto Shrimp & Vegetable Sheet Pan Dinner
A simple sheet pan dinner with roasted vegetables and pesto shrimp.
Ingredients
- 1 lb. shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 red bell pepper, cut into pieces
- 2 large carrots, sliced
- 1 yellow squash, cut into half-moons
- 1 zucchini, cut into half-moons
- 1 red onion, cut into wedges
- 2 TBS. olive oil
- salt & pepper
- 1/2 cup basil pesto
- 2 tsp. dry ranch dressing mix
- 2 tsp. dijon mustard
- 1/2 tsp. chili powder
- 1/2 cup grated Parmesan cheese
Directions
- Preheat oven to 400 degrees. In a small bowl, whisk together pesto, ranch dressing mix, dijon, chili powder, and 1 tablespoon olive oil.
- Line a large, rimmed baking sheet with foil. Add vegetables to sheet pan. Drizzle 1/2 of the pesto mixture over the top and toss. Roast for 20-25 minutes until veggies are tender.
- Add shrimp to the rest of the pesto mixture in the bowl. Toss until well coated. Push vegetables to the side and add shrimp to pan. Drizzle remaining olive oil over the top. Add parmesan on top of everything. Return to oven for 10-12 minutes or until shrimp is pink and cooked through.
Step-By-Step Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together pesto, ranch dressing mix, dijon, chili powder, and 1 tablespoon olive oil.
Line a large, rimmed baking sheet with foil. Add vegetables to sheet pan. Drizzle 1/2 of the pesto mixture over the top and toss.
Roast for 20-25 minutes until veggies are tender.
Add shrimp to the rest of the pesto mixture in the bowl. Toss until well coated.
Push vegetables to the side and add shrimp to pan. Drizzle remaining olive oil over the top. Add parmesan on top of everything.
Return to oven for 10-12 minutes or until shrimp is pink and cooked through.
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