So upon returning from a particularly busy day at the office, I checked the “dinner menu” hanging on the fridge as it were, and saw I’d written “shrimp pasta” on Tuesday. And who am I to go back on my word? Pasta it was. Confession: I’ve used jarred sauces on my pasta before. Cue: shrill cries, eye rolls and stone throwing. Yada yada yada. But you have to admit, on occasion convenience wins over quality, just like every morning in high school when a pack of chocolate donut gems won over eggs and toast. Time, is, money. Until I perfected this recipe, I went the convenience route when it came to my pasta. But once you’ve tasted homemade, you’ll never go back. In addition to this version taking only 15 minutes or less to throw together, it also requires no butter, no cream and packs a ton of delicious and zesty flavor from parmesan cheese, garlic, pesto and a pinch of red pepper flake.
I crave this recipe at least once a week, and for good reason. It’s creamy, flavorful, cheesy and surprisingly healthy. My favorite pastas to serve it with are penne and linguini, but it really could go with just about any shape. Of course, meat is optional, but I find chicken or shrimp the perfect additions to this dish to add a bit more protein. Enjoy,Dana
