The inspiration for this dish came from our vacation in St. Martin 2 years ago. It was my best vacation ever and we hope to go back someday. 

Method

Large shrimp – ¾ lb peeled and deveined

Broccoli florets – 2 cups

Penne rigate – ½ lb

Garlic – 3 cloves, chopped

Pesto sauce – ½ cup

Olive oil

Salt & pepper

Boiled a pot of water seasoned with salt and cook the penne rigate until al dente. At the last 2 minutes of cooking, put in the broccoli florets.

Heat olive oil in a non-stick skillet under medium heat. Season shrimp with salt & pepper put them in the skillet. When they are almost done (turn pink), put in the chopped garlic.

After draining the pasta and broccoli, mix them with the pesto sauce, olive oil and a pinch of salt and pepper. Then, toss in the cooked shrimp.

Serve 2.

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This entry was posted on Wednesday, August 8th, 2007 at 8:37 am and is filed under Western Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.