Here is a delicious recipe for using leftover pesto.

When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

Ingredients        serves 4 to 6 people

1 lb angel hair or spaghetti pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 T olive oil
1 shallot, chopped
1/2 tsp dry thyme
2 T pesto sauce (or according to your taste)
1 T bread crumbs
1 c of chicken broth or fish stock
capers, according to your taste
salt, to taste

1. 1. In a large sauté pan, sauté shallot in olive oil until translucent.
   2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks too dry when mixing the shrimp with pasta at the end. Set aside when done.
   3. Add shrimp to the pan and cook until it starts to turn pink.
   4. Add thyme.
   5. When shrimp become completely pink (don’t let it burn!), add pesto sauce, capers, and broth and cook until the broth is reduced.
   6. Add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
   7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.

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