Pesto shrimp again, you ask? Yes, it hasn’t been long since I grilled some pesto shrimp, but it’s just so good! This time, however, the weather wasn’t ideal for grilling and so I whipped this up on the stove. Plus, it was quick to make! The longest part of the process was waiting for the quinoa to cook. Although it was delicious, let me give you some advice on this one. Make sure there’s not any excess liquid in the pan before adding the pesto because the pesto goodness won’t coat the shrimp and peas as well. It’ll just go straight to the bottom and soak in the excess liquid. So, scoop any excess out before adding the pesto in. It’ll definitely make a difference! Anyways, this was still good and went well with the quinoa. It would have been good over regular rice, but I decided to go the “healthy” route this time. I’m looking forward to making it again and making sure I get rid of any liquid before adding the pesto..
Pesto Shrimp with Snow Peas over Quinoa
What you’ll need:
- 3/4 c uncooked quinoa
- 1 1/3 c water
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 lb. bag peeled shrimp
- 3 c snow peas (8 oz)
- 1/4 c prepared pesto (I used the pesto recipe I used here)
- 2 tbsp lemon juice
What to do:
- 1. Put quinoa in fine mesh strainer and rinse well under cold water. Transfer to medium saucepan and add water. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, 12 to 15 minutes. Fluff with fork and cover until ready to serve.
- 2. Heat oil in large nonstick frying pan over medium-high heat while quinoa cooks. Add garlic and cook, stirring, 30 seconds. Add shrimp and cook, stirring often, until just pink, about 3 minutes. Stir in snow peas and cook, stirring, 2 minutes longer. Add pesto and lemon juice and cook until warmed and shrimp is done, about 1 minute. Serve over quinoa.