Last night I was so bummed about dinner. I had intended to make chicken with pesto spaghetti squash. During the final assembly I realized the store-bought pesto had gone bad. frown emoticon So, it was a scramble to figure out how to finish the chicken and squash. It turned out great after all – just not pesto.
Since the yearning was still there and I had never made pesto before, tonight’s dinner was homemade pesto with shrimp. Maybe that was better anyway.
Our local coop has a great deal on bulk basil. We have fresh mint growing in our garden. (Yes, I know it is Minnesota but there is a trick.) Basil with a hint of mint. It turned out great.
Find the recipe here.
That along with sauteed shrimp and roasted spaghetti squash made for a fine dinner (oh, and roasted asparagus.) My wife gets the leftovers for lunch the next day. She is the envy of the office.
- 4 oz mushrooms crimini, sliced
- 1 lb shrimp peeled and deveined
- 1 spaghetti squash roasted
- red pepper flakes
- olive oil
- Dried oregano
- 1/2 cup white wine dry
- 1/4 cup basil pesto
- Heat a skillet to medium high heat
- Add about 1 tbsp ghee and 1tbsp olive oil to the skillet until it shimmers
- Add the mushrooms and a sprinkle of red pepper flakes. Cook, stirring regularly, until they are well browned.
- Add crushed garlic and cook for about 30 seconds until fragrant
- Remove the mushrooms and garlic from the skillet and reserve
- Rinse the shrimp in cold water and dry with a towel or paper towels
- Add more ghee and/or olive oil to the skill and turn the heat up to medium high
- Place the shrimp in the skillet one by one loosely arranged in the pan, giving them room between each other
- Sprinkle the shrimp with with red pepper flakes and dried oregano
- Allow to cook for about 2 minutes until they start to turn pink and are browned on one side
- Turn over and cook for about 2 minutes on the other side, sprinkling with red pepper flakes and dried oregano
- Remove shrimp from the pan. Work in batches if necessary
- Lower the heat and deglaze the pan with the white wine
- Add the spaghetti squash to the skillet and warm
- Stir in about 1/4 cup of pesto and warm
- Serve immediately, either placing the shrimp on top of the pesto squash or combining them
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