Pesto “Pasta”

14 Jun

I am on a total seafood kick right now. And since the husband is gone at a union meeting tonight, I was able to cave into a craving without the Hamburger Helper King standing over my shoulder asking, “Are you pregnant? Cause that isn’t normal. Are you sure you’re not pregnant? You’d tell me if you were pregnant, right?” Like that time he walked in on me attempting to melt dark chocolate over salt and vinegar chips . . . but that’s a story for another night.

Quick Pesto Spaghetti Squash with Garlic Shrimp

Squash:

Preheat oven to 375

Cut length-wise, scoop out seeds (like a pumpkin), put approx. half an inch of water in a shallow baking sheet, and place squash cut side down on a rack in the shallow baking dish. You don’t have to use the rack or the water, but I think it comes out better and more noodle-like this way. And I eat a lot of squash.

Season with salt and pepper, if you want

Cook for 20-40 minutes, depending on size

Let cool

Scrape out “noodles” with a fork

Shrimp:

Heat garlic and olive oil over medium heat

Add raw, deveined, peeled shrimp (a cute seafood guy will do this for you if you ask him sweetly), and cook until just pink, stirring frequently

Pesto:

Okay, the pesto. Look, pesto is amazing when you make it yourself and I do, sometimes. However, there are plenty of amazing jar varieties in most grocery stores. Look at the label. Real food? Everything pronounceable and recognizable? You’re good to go. Just sprinkle a bit of grated Pecorino Romano or Parmesan on top and call it your own. I won’t tell.

Although the Pilsner is not used in this recipe, I do recommend it. This is an honest place and I am honestly drinking that.

Toss it all together, ignore the weird seafood-lovin’ dog, and enjoy.

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