This recipe is one of my regulars for an quick, easy, weeknight dinner. It’s also perfect for a Friday meal during this Lenten season! I’ve made this recipe with shrimp and pesto only (and it’s delicious!), but I find adding in the mushrooms takes it up a notch and gives it a little more meaty flavor.
Ingredients
Shrimp, peeled and deveined
Pesto (homemade recipe coming soon!)
Mushrooms, sliced
Your favorite noodles (I used fettuccini noodles this time, but I’ve used spaghetti noodles before and I bet angel hair pasta would work well in this recipe too)
Butter, lots of butter
Steps:
1.) Boil the water for your noodles. While the water is warming up, put butter in a pan and grill your shrimp over medium heat, flipping halfway through. Set the grilled shrimp aside in a bowl.
2.) If your water is boiling now, add your pasta in and cook to your liking. Now add more butter to your pan and saute the mushroom slices until they’ve softened a bit.
3.) Drain your pasta. Combine a few spoonfuls of pesto with the mushroom slices and the shrimp. Mix well. I used about 1/2 cup of pesto for this recipe, but you could use more or less depending on how much you like pesto. Check back here in the summer for my homemade pesto recipe! I’m just waiting for the basil to grow.
4.) Place pasta in a bowl and top with the pesto, mushroom, shrimp mixture. Serve with your favorite vegetable side and a delicious dinner roll. Enjoy!
Looking for more meal ideas for Fridays during Lent? I have a list of my favorites here. Make sure to pin this post if you like it!
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