Adapted from Cinnamon Spice & Everything Nice.
First, may I say… BASIL PESTO. That right there is what makes this delicious. Basil is possibly one of my absolute favorite things in the whole wide world ever times infinity. I never exaggerate or use superlatives either. Okay, I’m glad that’s out in the open.
- 8 ounces (about 3 cups) rotini
- 1 pound of med-large raw shrimp – cleaned, deveined, tails removed
- 2 cups string beans – ends trimmed, cut in half
- 3/4 cup pesto (or MORE!!)
- Pepper and Seasoned Salt
Bring a pot of water to a boil, put some table salt in. Add in the pasta and string beans, and cook them together until you like how they’re done. Reserve 1/4 cup of the pasta water before draining.
Meanwhile, heat a Tbsp of olive oil, at medium heat, in a big ol’ skillet. Add the shrimp, put some seasoned salt and pepper in, and cook until they begin to curl. Remove from heat. OR, you can use frozen precooked shrimp and skip this step altogether. Just defrost the shrimp and ta-da!
Mix pasta, string beans, shrimp, pesto and pasta water together. Add more pesto if you’re feeling crazy awesome, and add more seasoned salt if it needs it. Now you can serve this right away, or you can stick it in the fridge all day (or night), and serve it later. I think it’s better that way because the flavors have had a chance to mix together and be BOLD! Only downside is you have to reheat it, but who even cares or will notice? Only weirdos, so whatevs.