Ingredients
Scale
- 4 oz. rotini pasta (I used a quinoa corn pasta, which was delicious, but you can use whatever pasta you like)
- 1 1/2 cups fresh or frozen medium shrimp
- 1 teaspoon olive oil
- 1/3 cup chopped red onion
- 1 clove garlic, peeled and chopped fine
- 1 small sweet pepper, chopped (a couple tablespoons)
- 1/4 cup cilantro almond pesto (recipe here)
- 1/2 cup halved cherry tomatoes
For the top: freshly shredded Asiago cheese and fresh cilantro or basil leaves
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, chop the onion, garlic, pepper, and tomatoes. If your shrimp is frozen, set a strainer out and set the frozen shrimp in the strainer. Pour the pasta into the strainer (this will help “quick thaw” the shrimp).
- Take the pan you cooked the pasta in, add a teaspoon of olive oil, and swirl it around the pan to coat the bottom as much as possible. Add the onion, garlic, and sweet pepper and sautee over medium heat for a few minutes until the onion is soft and translucent, stirring constantly.
- Add the pasta, shrimp, pesto and tomatoes, reduce heat to medium low and cook, stirring frequently, just until the shrimp is cooked through, pink in color and hot to the touch.
- Serve hot. Top each serving with about 2 Tablespoons of freshly shredded Asiago cheese and garnish with fresh cilantro or basil flowers and/or leaves.