tuesday night, yes tuesday-i'm behind on posting, neil and i attempted a new pasta dish for dinner: shrimp & creamy pesto pasta. all-in-all it turned out pretty good. really thicky/creamy so i'd stick to a shorter portion size. also, don't bother trying to re-heat it the next day. it turns into a big sticky, greasy mess. pictures and the recipe to follow:

Shrimp & Creamy Pesto Pasta
Serves 3-4 people


Ingredients

~1 pound bow-tie pasta
1/4 cup butter
1 cup heavy cream
ground black pepper & salt to taste
2 cloves garlic
1 cup grated Parmesan cheese or romano, or any italian mix
3 tbs pesto
large shrimp, peeled and deveined (as many as desired)
1 shallot
mushrooms (as many as desired)

Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Chop shallot and garlic. In a large skillet, melt the butter over medium heat, add shallot and garlic. Once the shallot has browned add mushrooms, cook until finished. Next stir in cream, and season with salt/pepper. Cook 6 to 8 minutes, stirring constantly. Stir cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes.

Serve sauce over the hot pasta. garnish with cheese.