The Recipes

Pesto Shrimp and Veggies

To me, cooking shrimp on a night when I'm dead tired is one of the easiest luxurious treats; paired with a glass of wine and some good music, it's instant relaxation.  And, it's ready in minutes, every time.  Even when I'm pulling the shrimp from the freezer, they only take minutes to defrost.  Additionally, especially at the end of summer, whenever I make pesto, I make extra and freeze it in mini-ice cube trays.  If you don't have any on hand, grab a jar of prepared pesto from the store, or whip one up in the food processor really quickly.

Pesto Shrimp and Veggies


- 4-5 large shrimp, peeled and deveined
- 1/2 summer squash, cut into slices
- 1/2 zucchini, cut into slices
- 3 mushrooms, sliced
- 1/4 red onion, cut into slices
- 2 T. pesto (defrosted if frozen)

Bring a small pot of water to a boil.  Meanwhile, heat a small drizzle of olive oil  in a small skillet and start to sweat the onion.  Add the mushrooms after 3 minutes.  Once the water is boiling, and the zucchini and squash and cook for 3 minutes.  Drain and add to the onions.  Spoon in the pesto and heat through.  Plate the veggies and set aside.  Cook the shrimp for 2-3 minutes per side in the same skillet.  Turn the shrimp when they start to turn pink and curl; they are cooked through when rosy pink on both sides.  Plate on top of the vegetables.