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Ingredients requirements - Luke's Creamy Pesto Shrimp Pasta:
- Need - pasta
- Give 1/2 lb - dried bowtie pasta
- Get 1 lb - Shrimp: uncooked, pealed and deveined
- Provide 1 tsp of lemon juice
- Require 2 tbsp for olive oil
- Provide 1 dash of salt
- Require 1 dash of pepper
- Need 1 dash garlic powder
- Get 1 tsp pesto paste
- Need 2 cup of asparagus: cut into 1 inch pieces
- Need 1 cup - fresh grape tomatoes: cut into quarters
- You need 1 cup for sundried tomatoes: thinly sliced
- Make ready for sauce
- Take 2 tbsp for butter
- Need 2 tbsp of flour
- Get 1/4 tsp - salt
- Give 1 dash - pepper
- Provide 1 1/2 cup of milk
- Give 4 oz pesto paste
Luke's Creamy Pesto Shrimp Pasta instructions:
- In large pot bring 4 quarts water to boil.
- Stir in pasta boil for 11 minutes stirring occasionally.
- While pasta is cooking begin making sauce. In small sauce pan melt butter over low heat
- Add flour, salt, and pepper and stir with wooden spoon until smooth.
- Stir in milk and raise heat to medium. Continue stirring until bubbles appear over entire surface. Then stir for additional 1 minute.
- Remove from heat, stir in 4 oz pesto paste, cover and set aside.
- By this time the pasta should be done. Drain and place in 2 qt casserole dish. Cover to retain heat.
- In large pan heat 1 tbl spoon olive oil. Add asparagus and grape tomatoes. Cover and cook over medium heat for 2-3 minutes just until asparagus becomes tender stirring occasionally.
- While vegetables are cooking place shrimp, lemon juice, tablespoon olive oil, teaspoon pesto, salt, pepper and garlic powder in small bowl and mix.
- Once asparagus are near tender add shrimp mix and cook 1-2 minutes over medium heat until shrimp turn pink. Do not over cook.
- Mix shrimp, vegetables, sauce and sun dried tomatoes with pasta in casserole dish and serve.
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