Pesto Shrimp Pasta

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Pesto Shrimp Pasta

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What kind of pasta did you use?

well, yes.

From The Advocate, 7/23/09

I tripled this for a party, so keep that in mind when you read my comments. I also make my own pesto, but I don't put in pine nuts in my pesto, FWIW.

2 lb shrimp (get da good stuff, cher)
1 16-oz bag tri color rotini
1 cup basil pesto (definitely did not triple this - it would have been too strong)
1/4 cup finely chopped red onion (used a whole, large red onion)
1/4 cup chopped sun-dried tomatoes, reconstituted (boil in 2 cups water for 5 mins, then chop when cooled)(used alot more than this but I like sun-dried tomats, plus the color is good)
1/2 cup pine nuts (hate these, didn't use them)
about 4oz shredded Parmesan cheese, to taste
salt and pepper to taste
1 sm can sliced ripe olives, drained (didn't use this, instead I had about 2/3rd of a pint jar of chopped olive salad, dumped all that puppy in there)

Cook shrimp in seasoned boiling water (I used shrimp boil with some olive oil to make the seasonings stick and dumped in about a whole container of creole chopped seasoning, which I then retained for the final dish of course). Remove shrimp, peel, set aside (the ones I used were big, so i cut each one in half)

Cook pasta in the same water after returning it to a boil, according to package directions, al dente. Drain.

Mix it all together, blah blah. I made this yesterday for today and refrig'd over night for the flavors to come to - it was outstanding. I served it on a platter of fresh salad greens.