Sometimes I love how a recipe comes together as a result of what is the fridge/freezer.  Every few months I get on a let’s clean the cupboards kick…creations with what is on hand.  This is one of those 15 minute meals provided the right leftovers/ingredients are hanging around.

One of the best things about pasta is that it always tends to lend itself well to a mis-mash of ingredients.  And while the photo is less than spectacular, we were certainly satisfied in our carbohydrate food induced coma.

tomato-pesto-pasta

Ingredients:
1/2 cup white wine
1/2 cup veggie or chicken stock
1/2 cup heavy cream
1/3 cup prepared pesto sauce
1 cup overnight roasted tomatoes/garlic mixture
salt and pepper to taste
12-15 large shrimp
4 mini bocconcini balls (fresh mozzarella), sliced
your choice of cooked pasta, enough for four- we went with linguine, from the old standby homemade recipe

Directions:

  1. In a medium sized pot, bring wine and stock to a low boil.
  2. Add pesto sauce, cream and the tomato/garlic mixture.  Bring to a low simmer, add shrimp.
  3. Once shrimp is cooked through, has turned pink, add cooked pasta to the sauce, and stir.
  4. At the very end, stir in bocconcini.  Serve with fresh basil as the garnish…we didn’t have any.
  5. Season with salt and pepper.

Serves 4.

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