Ever since we got our boat, we have been going out every night for a dinner cruise. The kitchen has been closed for almost a week and now all I can think about is portable meals. With a bounty of home grown tomatoes and zucchini and plenty of herbs, planning these meals is a no brainer, except I am running out of ideas while the zucchinis are coming in fast and furious. Last night I took a breather and decided to make pesto instead and at the last minute decided to add shrimp and some of the cherry tomatoes from our yard.
A baguette and some Camembert and cherries downed happily with a chilled dry rose from Provence finished the meal.
Make sure you pack a Westie for great fun and entertainment!... and stay tuned for Parts II & III, you don't want to miss the fun!
Pasta Pesto And Shrimp
Printable Recipe
1/2 lbs of linguini
1/2 lbs shrimp, peeled and deveined, tails on
2 cloves garlic
2 TB olive oil
1 cup cherry or grape tomatoes
Pesto Sauce (follows)
Directions
Cook linguini as per package directions. In the meantime sautee the shrimp in olive oil and garlic. Add the shrimp to the linguini, mix in 1/2 cup of pesto sauce and add tomatoes. That's it, less than 15 minutes!
Pesto
1 cup firmly packed basil leaves
4 cloves of garlic
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/2 cup freshly grated parmesan cheese
Put everything in blender and pulse until combined.
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