Easy 20 Minutes Pesto Shrimp Noodles

So, let’s do this supper thing together. Lets’s have it ready on Sunday: shrimp taken out of the freezer or bought, pesto and egg noodles are made. Seems easy enough right? Ha! I know you because I am you…. one of the kid’s activities gets switched last minute, a meeting you forgot about and only remember because you get a text reminder (not only for the meeting but for the thing you were supposed to have ready for the meeting), your grandson needs to be picked up, and you have a load of hay on back of the truck that needs to be unloaded asap because it has started to rain.

Sigh, this life is supposed to be about living more simply and this suppertime seems anything BUT simple.

So let’s make it simple if we have to. Buy the ready made fresh pasta, and the jarred pesto.

I never and I mean NEVER post from a place of judgement. Encouragement, yes but never judgement.

Easy 20 Minute Pesto Shrimp and Noodles

  • 30-40 raw, peeled and divined shrimp
  • 1/4 cup pesto
  • 1 tbsp olive oil
  • 8 shitake mushrooms
  • 1/2 cup canned crushed tomatoes
  • 1 small shallot diced
  • 1 lb of fettuccini egg noodles
  • Parmesan cheese to taste

In large dutch oven, cook pasta in salted water till el dente. In a large frying pan, heat 1 tbsp oil and add chopped shallot and mushrooms. Saute for 1 minute then add shrimp till cooked through, over med heat. Add pesto sauce, and tomatoes, bring to a boil then simmer 2-3 minutes. Drain egg noodles. Pour shrimp and pesto mixture over noodles, toss and add Parmesan to taste. I serve this with Garlic bread or garlic cheese naan.

Making pesto in bulk is easy and can be frozen for months

So here is where we become victorious over whatever gets thrown our way. We make the pesto in bulk with this recipe https://yellowbrickroadfarm.ca/2020/08/08/preserving-the-harvest-pesto/ in the summer when things are fresh then we freeze it in jars. Haul out a jar to keep in the fridge at all times. Serious flavour game changer for soups, pasta, and sauces.

You can use herbs from the grocery store or even carrot tops to make pesto.

We use lazy Sunday afternoons to make egg noodles from scratch in bulk and we freeze them too. They take 7 minutes to cook from frozen. Here’s the recipe https://yellowbrickroadfarm.ca/2021/01/07/homemade-egg-pasta/

We can’t always choose our circumstances. I post beautiful menus every Monday and we usually have to switch around at least two days on the menu because life happens. and that is perfectly fine. Because if we’ve already done some of the hard things ahead of time, we feel like less of a hot mess momma. The “hot mess ” momma is the one they make memes out of on social media.

And trust me, that momma is a lot funnier in a meme than she is at suppertime on a Monday night at 5:00pm.


Jenn xx

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