2 Tbsp olive oil
2 Cloves Garlic
3/4 lb, peeled, deveined shrimp
1 pint cherry tomatoes, halved
1 box (16 oz) whole wheat spaghetti
1 8 oz. jar pesto
2-3 Tbsp. fresh parsley
salt and pepper to taste
1. Cook the pasta according to the package directions. 2. As soon as you start the pasta water, heat a large skillet with the olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic for about 1-2 minutes.
3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
4. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
5. When the pasta is finished, drain it. Then, add the pesto sauce to the pan and mix until all the pasta is coated. Last, add the pesto covered pasta to the skillet with the tomatoes, garlic and shrimp. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!