My daughter runs cross country for her high school track team. Now that spring training has started, she practices three times a week (and runs with her Dad on weekends when she is feeling really ambitious). Needless to say, she comes home from practice famished, and wondering how quickly dinner can be served.
This week, to get both protein and carbs to refuel her for practice, I made a pasta dish with sautéed shrimp and a pesto of garlic, cilantro, and lemon. She gave it a two-thumbs up—so I am thrilled that she likes something that is both healthy for her and quick for me to get on the table. Served with freshly grated parmesan and a green salad, it is a great weekday dinner.
½ pound favorite pasta, cooked according to package directions
½ pound shrimp, peeled, washed and deveined
2 tablespoons olive oil
salt and pepper
Pesto
1 cup cilantro leaves, plucked from stems
2-3 cloves garlic
1/3 cup olive oil
2 tablespoons seafood or chicken stock (I use chicken)
1 teaspoon lemon zest
Juice of 1 lemon
Parmesan cheese for garnish
Mix all pesto ingredients in a food processor. Prepare pasta. Heat oil in a skillet. Add shrimp, salt and pepper. When shrimp is cooked, toss with pesto in skillet. Toss in pasta. Garnish with cheese, if desired. Makes 2 generous servings.
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