Your friends are coming back from a holiday in Europe.

They’re getting in around 7:45, and you want to have a quick meal before picking them up at the airport.

Of course you still want to enjoy a flavorful dinner, but with a short cooking time and a super easy clean-up.

Bring on the foil packets!

If you’ve never cooked with foil packets before, you’re in for a treat.

Along with having a short prep time, you won’t have to clean a single pan!

Plus there are shockingly lots of recipes you can make with them, and the meat stays SO tender.

Shrimp with Corn and Edamame

One of my favorite foil packet recipes is zesty shrimp with corn and edamame.  Along with being yummy, it’s super healthy and requires hardly any prep whatsoever if you use cleaned shrimp, canned corn, and shelled edamame.

Of course if you realize as we did last night at about 6:30 that your friends are actually getting in at 7:25 – and not 7:45 – don’t worry.

Just check the end of the recipe for an even faster way to make this recipe.  You’ll have to clean a pan, but you can have dinner on the table in under 15 minutes.

So the next time you’re picking up friends at the airport and need a quick meal beforehand, pull out the foil.  You have the perfect recipe for zesty shrimp with corn and edamame that you can whip up in a matter of minutes, and still get to the airport on time.

Until our next meal,

Rebecca

You know how good the deals are at the end of summer?

Patio furniture … outdoor games … beachwear … all at 50% off, sometime more!

Well this year you took advantage of a deal just to good to be true.

Even though you already had a perfectly good one, you just couldn’t withstand the deal.

Plus the old one cooked with charcoal, and you just knew you’d cook more with the grill if it used gas!

So you made your case for buying the new grill.

That was August, it’s now almost Thanksgiving, and you’ve used it twice.

Well pull that cover off, because do I have the most awesome recipe for you to experiment with.

This tangy garlic shrimp skewer recipe will blow away your expectations.  Whenever I’ve ordered marinated shrimp at a restaurant, I’ve always been super excited about all the flavors they use to make the shrimp.  Only to be disappointed when my order comes, because it just tastes like shrimp.

Don’t get me wrong … I love shrimp!  But don’t sell me on interesting flavors that I can’t taste.

Now if you don’t have a food processor or blender, you can also just whisk the marinate.  But I highly recommend pulsing the marinade because it really helps all the flavors blend and then stick to the shrimp.

So the next time you want to use the new grill you bought at that end of summer sale, go ahead and fire it up. You have the perfect recipe for tangy garlic shrimp skewers that will make you want to use the grill on a more regular basis.

Until our next meal,

Rebecca

Tangy Garlic Shrimp Skewers

Ingredients:

Tangy Garlic Shrimp Skewers

• 5 Cloves Garlic, Minced
• 1/4 Cup Olive Oil
• 1/4 Cup Tomato Sauce (or 1/2 Cup Diced Tomatoes)
• 2 Tbs Red Wine Vinegar
• 3 -4 Tbs Chopped Fresh Basil
• 1/2 Tsp Salt
• 1/4 Tsp Cayenne Pepper
• 2 Lbs Fresh Shrimp, Peeled and Deveined
• Skewers (If wood or bamboo, soak in water)

Directions:

1. Mix garlic, olive oil, tomato sauce (or diced tomatoes), vinegar, basil, salt, and cayenne pepper in a blender or food processor.
2. Pulse until blended and pour into a large container with a tight fitting lid.
3. Add shrimp to the container, seal with the lid, and toss lightly to coat. Refrigerate for 30 minutes to an hour, tossing again halfway in to re-coat the shrimp.
4. Lightly oil the grate and preheat the grill for medium.
5. Thread shrimp on skewers like a horseshoe, with the skewer pierced through the head and the tail.
6. Brush the shrimp with marinade again before placing on the grill.
7. Grill each side 2 to 3 minutes, or until opaque, brushing the shrimp once more with marinade before flipping.

Having another couple over for dinner is fun.

Especially when that couple loves to eat like you do, and enjoys having a good meal.

And as opposed to a big group, you get to focus on your guests and the conversation.  Instead of the massive setup and clean-up required with larger dinner parties.

In fact … since you have all that extra time, why not plan a really special dinner?

I know, I know … I just pointed out that you now have all this free time to enjoy your guests.  And here now I’m going to give you a way to fill it.  But done right, you can do a special four-course meal, with little hassle.

Start small bowl of flavorful pureed zucchini soup, which you can make in advance and just leave warming on the stove.  Soup is an easy way to start off any meal.

Follow it up with a complex arugula and watermelon salad, or maybe a spinach salad with raspberry vinaigrette.  I like to make these salads before the guests arrive and divide out onto the salad plates in advance.  Then simply dress right before serving for a no-fuss course.

And then for the main, serve today’s recipe … this oh-so-simple yet oh-so-good butternut squash risotto with shrimp.  The beauty of this recipe is that it gives you GREAT risotto, with none of the headache most risotto dishes require.  You get to add all the broth at once!

And if you use soy milk to finish it off, you get a really rich flavor, with a lot less fat and calories of a traditional risotto.

The finally, finish the dinner off with a scrumptious rum cake that you made the night before.

There you have it, an easy four-course dinner for four!

So the next time you’re hosting a double date at your house and want to serve something memorable, tell your guests to bring a white wine if they ask.  You have the perfect recipe for a a delicious butternut squash risotto with shrimp that will surely get you a second double date.

Until our next meal,

Rebecca

Butternut Squash Risotto with Shrimp

Ingredients:

Butternut Squash Risotto

• 3 Oz Pancetta (Italian Bacon), Chopped (You can find this in your grocers deli. Just ask for a few thick slices, and then you won’t have any extra to waste!)
• 1 Lb Large Uncooked Deveined Peeled Shrimp
• 1 Tbs Olive Oil
• 1 Large Onion, Chopped
• 2 Garlic Cloves, Chopped
• 1 Cup Short-Grained Riced (Ex: Aborio)
• 4 Cups Vegetable Broth, Heated in Microwave
• 3 Cups Peeled Butternut Squash, Cut Into 1/2-Inch Cubes (Frozen works great too!)
• 1 Tbs Chopped Fresh Sage (Or 2 Tsp Dried)
• 1/4 Cup Soy Milk (Or Whipping Cream)

Directions:

1. Saute pancetta in a large deep saucepan over medium-high heat until pancetta is browned and almost crisp.
2. Remove the pancetta and set aside in a medium bowl.
3. Sprinkle salt and pepper on the shrimp, and then saute them in the same saucepan for about 3 minutes.
4. Remove the shrimp and add to the bowl with the pancetta.
5. Add the olive oil to the pan, and then the onion and garlic. Cook until the onion is translucent, stirring often, about 5 minutes.
6. Add rice to the onion and garlic, and stir for one minute.
7. Add the hot broth, increase heat and bring to a boil.
8. Add squash and sage. Reduce heat to medium and simmer until rice is tender but still firm, and the mixture is creamy, stirring very often – especially towards the end to avoid burning.
9. Stir in the soy milk or cream, shrimp, and pancetta.
10. Remove from heat and season to taste with salt and pepper.

* Original recipe appeared in Bon Appetit Magazine.

It’s so much fun to have traditions…

And I’m not even talking about the big ones, like always doing Christmas Eve at Grandma’s House.

Because the small ones can be just as comforting.

This time of year I wake up to the same sounds every Saturday morning.

First thing, it’s the roar of Premier League soccer.  Which is shortly followed by the screams of eager college football fans during ESPN’s Game Day.

These sounds remind me that Fall is officially here, and puts me in a sports kind of mood, right out of the gate.

And where there are sports, there’s an implied demand for tasty and indulgent food.

And where there’s fun food like that, there’s a perfect opportunity to try out lots of new recipes!

But first I need to come clean with you today…

Last week was a total bust on the recipes!  Everything new I tried just didn’t quite do it for me.  And I wouldn’t dare compromise the list of “WhatoCookWhen.com Approved” recipes!

But if you’re new to cooking, there’s a good lesson here for you.  Not every recipe is good.  Even when you follow the directions to a “T.”  So don’t beat yourself up when you hit a dud.  Just throw it away, and move on to the next one.

So now back to my latest sports recipe …

Even though last week was a bust, on Saturday I finally hit a winner:  Coconut Shrimp with Apricot Dipping Sauce.

And while I don’t normally fry anything (if you don’t either, make sure you read my tip below), I just love coconut shrimp and think these babies are totally worth it.

So the next time College Game Day puts you in the mood for an indulgent treat, pull out that bag of coconut you should always have on hand.  You have the perfect recipe for coconut shrimp that will match even the best restaurants.

Until our next meal,

Rebecca

Coconut Shrimp with Apricot Dipping Sauce

Ingredients:

• 1 Egg
  
  

  Coconut Shrimp

• 1/2 Cup All-Purpose Flour
• 2/3 Cup Beer
• 1 1/2 Tsp Baking Powder
• 1/2 Cup Flaked Coconut
• 1/4 Cup All-Purpose Flour
• 2 Cups Flaked Coconut
• 24 Large Shrimp
• 3 Cups Canola Oil for Frying (Less if you pan fry)
• Wax Paper and Paper Towels

Apricot Dipping Sauce

• 1/2 Cup Apricot Jam (Can Also Use Orange Marmalade)
• 2 Tsp Dijon Mustard
• 1 Tsp Prepared Horseradish

Directions:

1. Clean the shrimp, leaving the tail in tact.
2. In a medium bowl, beat the egg.
3. Mix in the flour, beer, baking powder, and 1/2 cup coconut.
4. Place the 1/4 cup flour and remaining 2 cups coconut in two separate bowls, and set up an assembly line of flour, batter, and then coconut, followed by a plate covered in wax paper.
5. Hold shrimp by the tail, dredge in flour; dip in batter, and let excess drip off;  and then roll in coconut.
6. Place on the plate and refrigerate for 30 minutes before frying. (Do not skip this step, as it will keep the coconut attached to the shrimp!)
7. Meanwhile, mix the ingredients for the apricot dipping sauce and set aside.
8. When ready to fry, heat oil to 350 degrees F in a deep fryer.  (Use a thermometer to test!)  You can also use a frying pan but you’ll need to flip the shrimp a few times while cooking.
9. Fry shrimp in batches, turning once, for 2 minutes.
10. Using tongs with silicone or nylon tips and handle, remove the shrimp from the oil, and place on a plate lined with paper towels.
11. Use another paper towel to blot any additional oil, and serve warm with apricot dipping sauce.

Tip: If you don’t have a lot of experience frying (and I didn’t before I made this!), make sure you use a thermometer to measure the oil temperature.  Too hot and the coconut burns, too cool and the shrimp will absorb a lot more oil.

If you don’t already have one, below is the one I’d recommend getting, because it hangs on the side of the pot, and doubles as a candy thermometer, which you’ll need for all of those holiday treats just around the corner!

Taylor Classic Candy and Deep-Fry Analog Thermometer

Woo hoo … another 3-day weekend is here!  

And along with the extra day off, Labor Day Weekend includes many things to celebrate.

Football officially starts …

Summer is coming to an end …

The kids are back in school …

You can save at least 50% at all major department stores (yay!) … 

And it’s another reason to have people over and enjoy a delicious meal.

I’ve started going through my recipes to find the perfect ones for all kinds of Labor Day parties, and today I’m going to kick things off with a fresh and delicious appetizer if you’re having a nice Labor Day Weekend dinner party or cocktail party.

Or something to enjoy WHILE you’re planning your menu!

Don’t worry – there are plenty of picnic and barbeque recipes on this website already to cover the traditional Labor Day fare.  So you’ll be covered either way.

But this twist on the classic shrimp cocktail is too delicious to miss.  It’s easy to make and SO fresh and light.  You can even turn it into a main meal salad by tossing it with arugula, grape tomatoes and feta cheese.  Delicious!

So the next time you’re going through recipe after recipe, preparing for your Labor Day Weekend feast, take a minute to sit back and enjoy at the same time.  You have the perfect recipe for an appetizer (or salad!) that will excite your palate and your guests!

Until our next meal,

Rebecca

Lemony Shrimp and Scallop Cocktail

Ingredients:

Lemony Shrimp and Scallop Cocktail

• 4 Cups of Water
• 1/4 Cup White Wine Vinegar
• 1 Tsp Salt
• 1/2 Lb Shrimp, Peeled and Deveined
• 1/2 Lb Scallops

Lemon Vinaigrette

• 1/3 Cup Olive Oil
• 1/2 Tsp Thyme
• 1 Tsp Garlic, Minced
• 3 Tbs Fresh Lemon Juice
• 2 Tbs White Wine Vinegar
• 1 Tsp Dijon Mustard
• 1/2 Tsp Fresh Ground Pepper

Directions:

1. Combine the water, white wine vinegar, and salt in a large saucepan and bring to a boil.
2. Add the shrimp and cook for 2 minutes.
3. Remove immediately with a slotted spoon, and set aside.
4. Add the scallops, and cook for 4 to 5 minutes, until cooked through.
5. Remove from the water and add to the shrimp.
6. Heat olive oil in a medium sauce pan, and add thyme and garlic.
7. Cook over low heat for 1 minute, and them remove from heat.
8. Add the lemon juice, mustard, white wine vinegar, and pepper.
9. Pour the hot vinaigrette over the seafood and toss well.
10. Refrigerate for an hour, and serve with lemon or lime slices in a pretty cocktail glass.

Tip: If you’d like to just use shrimp, simply use a pound of shrimp and eliminate the scallops.

It’s your wife’s birthday and you want to make her dinner.

She’s normally the cook of the house … and actually has a cooking website where she posts her favorite recipes.

But you want to give her the night off.

I mean do the entire meal from beginning to end … including the dishes!

Ok, so maybe this post is a little too specific.

But last night my husband made me dinner, because today is my birthday and he wanted to “kick off” the birthday festivities.  And it was SO good, that I just had to share it with you!

He’s a chicken or salmon person, but since I absolutely love shrimp, he made Szechwan Shrimp.  And the recipe was fabulous.  It was spicy, fresh-tasting, flavorful, and so delicious, I just couldn’t get enough.

If you’re looking for a new shrimp dish, or a healthy change from your regular takeout place, you need to check this recipe out.

Easy enough for a weekday night, but totally impressive looking at the same time.  Don’t let the ketchup ingredient fool you!

So the next time you’re looking to make a birthday dinner for your in-house chef, go ahead and grab some flowers on your way home for the table.  You have the perfect recipe to give your them the night off.

Until our next meal,

Rebecca

P.S. I know I promised you more recipes to use up your raspberry preserves, but I just couldn’t let this recipe slip by.  Don’t worry though, I have two coming your way tomorrow.

Szechwan Shrimp

Ingredients:

Szechwan Shrimp

• 1/2 Cup Water
• 1/4 Cup Ketchup (Yes, Ketchup!)
• 2 Tbs Soy Sauce
• 1 Tbs and 1 Tsp Cornstarch
• 2 Tsp Honey
• 1 Tsp Crushed Red Peppers
• 1/2 Tsp Fresh Ginger, Minced
• 1 Tbs Vegetable Oil
• 1/4 Cup Sliced Onions
• 6 Cloves Garlic, Minced
• 1/2  Red Pepper, Sliced
• 3/4 Pound Uncooked Shrimp, Peeled and Deveined
• 1-2 Cups Broccoli, Pea Pods Or Other Veggies

Directions:

1. In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Stir fry onions and veggies until tender, about 4-5 minutes.
4. Add garlic and stir fry 30 seconds longer.
5. Stir in shrimp, and toss to coat.
6. Stir in sauce, and then cook and stir until sauce is bubbly and thickened.
7. Stir in the veggies and cook until just tender,

It’s Thursday, and you just got back from a business trip.

You’re thinking you’d like to see some of your friends this weekend.

And it’s been a while since you’ve had people over.  You have a big party planned for next month, so you want to just have something simple this weekend.

A cocktail party!  Ok, that’s do-able last minute.

Now the cocktails are easy.  But what about the apps?

This is a recipe I got from a Fine Cooking magazine this past recipe that I can’t wait to serve at my next cocktail party.  My husband and I loved it, and ate a half pound of shrimp between us.  It’s SO good!!

Not only does it taste amazing, and have a good satisfying crunch, it’s totally easy to prepare ahead of time, and won’t have to worry about keeping this appetizer warm/cold, serving it fresh so it doesn’t get soggy, etc.  

It’s by far the perfect “breaded” appetizer.

So the next time you want to throw an ad hoc cocktail party, go for it!  You have the perfect recipe for an appetizer that will get your guests totally excited for what’s to come. 

Until our next meal,

Rebecca

Shrimp With Spicy Garlic Mayo and Breadcrumbs

Ingredients:

Shrimp With Spicy Garlic Mayo

• 1/4 Cup Olive Oil
• 4 Tbs Minced Garlic
• 2 Tsp Cornstarch
• 4 Slices Hearty White Sandwich Bread
• 1 Tbs Olive Oil
• 1 Cup Mayonnaise
• 1/3 Cup Chopped Fresh Cilantro
• 1/4 Cup Finely Chopped Scallion
• 1 Tbs Fresh Lime Juice
• 1 Tbs Minced Jalapeno
• 2 Lbs. Tail-On Jumbo Shrimp, Shelled and Deveined

Directions:

Breadcrumbs:

1. Heat the 1/4 cup olive oil in a small wok or saucepan over high heat until shimmering hot.
2. In a small bowl, mix the garlic with the cornstarch and a pinch of salt. Shake the bowl until there isn’t any excess cornstarch.
3. Fry the garlic in the oil, stirring gently, until the garlic is light golden brown, about 1 minute.
4. Put the garlic on a paper-towel lined plate to absorb the excess oil, and cool to room temperature.
5. Heat the oven to 275 degrees F. Pulse the bread in a food processor until the crumbs are uniform in size.
6. In a large bowl, mix the crumbs with the olive oil until even coated. (Really easy if you use your fingers!)
7. Transfer the crumbs to a foil-lined baking sheet and bake, stirring once or twice, until golden brown, approximately 20 minutes.
8. Let the crumbs cool to room temperature, and then transfer them to a medium, shallow serving bowl and stir in 2 Tsp of the reserved fried garlic. (Save the remaining garlic for the mayo.)

Spicy Mayo:

1. In a small bowl, mix the mayonnaise, cilantro, scallion, jalapeno, lime juice, 1 teaspoon salt, and the remaining fried garlic.
2. Transfer to a small serving bowl.

Ready to Serve:

1. Cook the shrimp if they’re not already cooked, and let them cool for 10 minutes.
2. Transfer the shrimp to a platter and serve them slightly warm or room temperature with mayo and breadcrumbs.

Tip: You can make the breadcrumbs and mayo up to 1 day ahead of time. Just store each separately in airtight containers, refrigerating the mayo.

OK, so maybe YOU don’t have the late tee time.  

But your husband, roommate, friend, date, mom, or dad does, and you’re planning to make them dinner when they get home.

You don’t know exactly what time they’ll be home, but you know it will be late … they’ll be hungry … and they won’t want anything too heavy.  Especially if they didn’t have a good day on the course!

So you want to have something ready that can be dropped in the oven while they’re in the shower.  And will allow for super-easy clean-up since it’s going to be so late by the time you’re done eating.

Now I know I just gave you a recipe using foil packets last week, but I have one more I really want to share with you today.  The summer time calls for fast dinners, and foil packets are really a great way to cook fast, and clean-up even faster.

This shrimp with corn and edamame is delicious, light, and yet something a little different. The vinaigrette dressing gives it just the right zesty kick.

So the next time you’re cooking for someone with a late tee time, plan on pampering yourself while you wait, instead of slaving in the kitchen.  You’ve got the perfect meal for an easy dinner your golfer will enjoy, despite how good (or bad) he did on the course.

Until our next meal,

Rebecca

Zesty Shrimp With Corn and Edamame

Ingredients:

Shrimp with Corn and Edamame

• 3 Tbs Balsamic Vinegar
• 2 Tbs Dijon Mustard
• 1 1/2 Tsp Toasted Sesame Oil
• 2 Cloves Garlic, Minced
• 2 Cups Corn
• 2 Cups Frozen Shelled Edamame, Thawed
• 20 Large Shrimp, Peeled and Deveined
• 4 Scallions, Trimmed and Thinly Sliced

Directions:

1. Preheat oven to 450 degrees F.
2. In a small bowl, whisk together the balsamic vinegar, dijon mustard, sesame oil, and garlic.
3. Lay out four 10-by-12-inch pieces of aluminum foil.
4. In the center of each piece, mound 1/2 cup of corn and 1/2 cup of edamame.
5. Top each mound with 5 shrimp, drizzle with vinaigrette, and sprinkle with scallions.
6. Bring up sides of foil to meet over shrimp, crimp edges otgether, and fold over a few times to create a packet.
7. Place on a cookie sheet, and bake for 15 minutes.

Tip: Never cooked with foil packets before? Check out my easy tutorial below on preparing the foil packets for the oven.

Winter is gone and the sun shining.

You’re sitting at work daydreaming about going on vacation.

Imagine you’re on a cruise right now… 

You’re sitting on the lido deck, sipping a pina colada out of a fresh carved pineapple.

The sun is shining and warm against your skin.  

There’s a nice breeze blowing.  Just enough to keep you from getting too warm.  But not blowing too much where your magazine doesn’t stay on the page you’re reading.

In a couple of hours you’ll be sitting down to dinner.  Perhaps tonight you’ll have the caribbean shrimp appetizer.

Ok, snap back into reality.  You’re not on a cruise.

But get excited because tonight you’re going to bring the taste of the caribbean to your dinner table!

This caribbean shrimp recipe makes for a beautiful and tasty appetizer, and can also be turned into a healthy dinner by adding a small salad.

And while this recipe calls for fresh mango and papaya, it’s also good with pineapple and other tropical fruits.  

You can even make it really fast by using canned tropical fruit.  It’s equally delicious and impressive.

So the next time you wish you were on a caribbean cruise and aren’t able to book one, go ahead and pretend that you are.  You have the perfect recipe to start off your dinner menu with caribbean flair.

Until our next meal,

Rebecca

Caribbean Shrimp

Ingredients:

Caribbean Shrimp

• 1 Can (4 oz) Chopped Jalapeno Chilies
• 3 Tbs Lime Juice
• 2 Tbs Honey
• 2 Tsp Jerk Seasoning
• 2 Pounds Cooked Peeled and Cleaned Large Shrimp
• 1 Medium Mango or 2 Medium Peaches
• 1 Medium Papaya

Directions:

1. Drain chilies in a strainer.
2. Make a marinade by mixing the chilies, lime juice, honey and Jerk seasoning in a large container with a tight fitting lid.
3. Add the shrimp, close the lid, and shake until the shrimp are coated
4. Cover and refrigerate 1 hour, stirring occasionally.  
5. In the meantime, cut the mango and papaya into 1/2-inch pieces. 
6. When ready to serve, add the mango and papaya to the shrimp and give the container one last shake to mix all ingredients.

Tip: Can’t find Jerk seasoning?  Make your own by combining 1/2 teaspoon ground allspice, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme leaves.  Add 1/8 teaspoon each of ground red pepper (cayenne), salt and sugar.

It’s the first time you’re having that special someone over for dinner.

You want to cook something nice.

But you really don’t want to be cooking in front of your date, because you just know you’ll be so nervous that you’ll mess something up.

The key to having a great first “at home dinner date” is to prepare something very tasty. 

After all, good food can be an aphrodisiac!  And being able to cook is hot!  

But at the same time it’s also important to have a carefree evening, so that you don’t let on how nervous you are.

And if you’re not super comfortable in the kitchen quite yet, you’ll want to pick something that uses a single pot, involves few ingredients, and cooks fast.

So when you type up that email saying “hey, why don’t you come to dinner at my place this weekend,” feel free to hit send with confidence.  You have the perfect recipe for an easy breezy dinner date, that’s sure to be remembered for the good food and conversation, and not the “incident” that happened in the kitchen.

Until our next meal,

Rebecca

Shrimp Tortellini with Creamy Pesto

• 1 Pound Tortellini
• 1 Pound Whole Shrimp, Shelled and Deveined
• 4 Garlic Cloves
• 3 Cups Fresh Basil Leaves, Stemmed
• 1/2 Cup Fresh Parsley, Chopped
• 3/4 Cup Grated Parmesan Cheese
• 1/2 Cup Olive Oil
• 1/4 Cup Toasted Pine Nuts
• 2 Cups Cream

Directions:

1. Toast pine nuts by tossing them in a dry skillet over medium heat until lightly browned and aromatic.
2. Combine basil, parsley, garlic, parmesan cheese, olive oil, and pine nuts in the bowl of a food processor or blender. Blend to a smooth paste.
3. Prepare pasta according to package directions.
4. When pasta have two minutes left to cook, add shrimp and cook 2 minutes more.
5. Drain the pasta and shrimp, and set aside.
6. After you’ve drained the pasta, spoon the pesto into the pot you used to cook the pasta, and lightly sauté over medium heat until aromatic.
7. Add cream and stir constantly until heated through and beginning to thicken, about 3 minutes.
8. Toss in drained pasta and shrimp and stir to coat through.

Tips:

1. Make the pesto ahead of time, and peel and devein the shrimp if they don’t come that way.  That way when your date arrives, you only have to cook the main dish.

2.  If you’re REALLY nervous, you can also buy prepared pesto.

3. To add some additional flavor and color, throw in some chopped sun-dried tomatoes and chopped yellow or orange peppers when you add the shrimp to the boiling water.

Have you tried this recipe? Do you have a question or comment for me?

I invite you to leave it as a comment below!