We’re in for a doozy today.
It’s severe weather season in Oklahoma, and it definitely feels like. There’s a mugginess in the air that’s only felt this time of year. The National Weather Service has put out outlook maps for today and the tornado potential. I love this time of year, but it’s always a stressful time leading up to the possibility of an event or outbreak. 90% of the time nothing ever happens.
The other 10% of the time something major happens. That’s the scary percentage.
I’m sure I’ll be working nonstop today, and will barely have time to eat dinner. When and if I do eat dinner, it will be this lowcarb pasta dish I made for mealprepping this weekend.
I wanted a quick and easy dinner to use up a bunch of zucchini I had in the fridge. I knew I was going to spiralize the zucchini, I just didn’t know what I wanted to do with it afterward.
I know! Just make a pesto pasta!
Ding ding ding. We have a winner.
Pesto pasta is simple. Just buy a jar of the premade stuff at the grocery store and then throw whatever protein and veggies you want in it. I roasted some cherry tomatoes and added shrimp to this one. It’s simple, yet elegant. The roasted tomatoes burst with a sweetness that contrasts well with the powerful pesto.
Shrimp and pesto are just meant to be. I remember when I was a kid, my mom would make a shrimp and pesto pasta similar to this one; she used whatever else she had in the kitchen to beef it up. I like my combo, though. It’s not too many ingredients to make a whole mess of flavors. Just pesto, tomatoes and shrimp. Voila!
P.S.: If you’re not living the low-carb life, use regular pasta instead of zucchini noodles. Just cook according to package instructions and then toss in with the pesto, shrimp, tomato mixture.
Pesto Shrimp & Roasted Tomatoes Pasta
Zesty pesto mixed with shrimp and roasted tomatoes, served with zucchini noodles.
- 1 lb. shrimp, peeled and deveined
- 2 TBS. olive oil
- 2 tsp. Italian seasoning
- 1 jar pesto
- 3 zucchini, spiralized
- 2 cups cherry tomatoes
- 1 tsp. thyme
- salt & pepper
- Parmesan, for serving
- Preheat oven to 450 degrees. Place tomatoes on a baking sheet and drizzle 1 tablespoon oil over them. Toss with thyme, salt and pepper. Roast, tossing once, for 20-25 minutes or until tomatoes are lightly browned and bursting. Remove pan from oven and let cool.
- Meanwhile, heat remaining tablespoon oil in a large pot over medium heat. Toss shrimp with Italian seasoning and add to pot. Cook, stirring, until shrimp is pink, about 3-4 minutes.
- Pour in pesto and stir. Add tomatoes and zucchini noodles and toss. Let zucchini noodles warm up in pot for 1-2 minutes. Serve with parmesan.
Preheat oven to 450 degrees. Place tomatoes on a baking sheet and drizzle 1 tablespoon oil over them. Toss with thyme, salt and pepper.
Roast, tossing once, for 20-25 minutes or until tomatoes are lightly browned and bursting. Remove pan from oven and let cool.