Ingredients
16 servings
spaghetti
3.0
pound(s)
edamame and mung bean pasta - GF
1.0
box(es)
basil pesto - 22 oz
3.0
jar(s)
shrimp
5.5
pound(s)
olive oil
8.0
tablespoon(s)
garlic
4.0
piece(s)
red pepper flakes
0.5
teaspoon(s)
parmesan
2.0
cup(s)
pine nuts
2.0
cup(s)
Recipe Instructions
Get the pesto out of the cooler ASAP to get to "room" temperature. If needed, it could be warmed in a skillet prior to serving.
Use the large and medium pots to cook the spaghetti, according to package instructions.
In the small pot, cook the GF pasta according to package instructions.
Mince the garlic.
In the large skillet, saute the shrimp in olive oil with garlic and red pepper flakes (in Spices Box) until pink.
When spaghetti / GF pasta is cooked, drain and as you add to SEPARATE bowls, integrate pesto, tossing along the way.
Serve shrimp on side from pan (to add to pasta) and provide parm and pine nuts for topping.