Italian dishes are my number one go-to meal. They can be made quickly and easily and are so tasty! I love using shrimp in a lot of my recipes because they are healthy and light. The prosciutto stuffed crust is a great treat that pairs well with this pesto dish and adds a great salty flavor that balances the whole meal! This recipe serves one!
Linguini with Garlic Pest Shrimp
-55 grams of linguini (I used Trader Joe’s Garlic Pesto Linguini)
-12-15 pieces of shrimp (I use frozen precooked shrimp)
-2 tsp. olive oil + 1 tsp. (divided)
-1 tsp. garlic, minced
-2 tsp. basil pesto sauce + 1 tsp. (divided)
-4 asparagus spears, cut in 1 inch pieces
-2 Tbsp. sun-dried tomatoes
Place shrimp in a bowl and add 2 tsp. olive oil, 1 tsp. minced garlic, and 2 tsp. basil pesto. Mix well and set aside. In a skillet heat 1 tsp. olive oil, then add pieces of asparagus. Sauté on medium heat for about 4 minutes. Then add shrimp with its pesto garlic pesto mixture, turn heat to low and stir occasionally. Meanwhile, cook linguini according to package directions. Drain pasta then add to the skillet with the rest of the ingredients. Turn off heat and mix well. Serve and enjoy!
Prosciutto Stuffed Crust
-1.5 X 1.5 inch ball of pizza dough (I use homemade dough, Trader Joe’s brand is great too)
-1/2 tsp. garlic, minced
-1/4 tsp. dried basil
-1-2 pieces of prosciutto
-shredded mozzarella cheese (optional)
Preheat oven to 450 degrees. Roll out your pizza dough into an oval shape. Spread garlic on dough leaving 1 inch space of space around the edge. Sprinkle dried basil on dough, then place prosciutto onto dough (still leaving 1 inch around the border). Cut dough around the edge. Twist edge pieces and and connect to opposite sides to create the similar look in the picture. Lightly sprinkle with cheese. Put dough on a cookie sheet and place in over for about 10 to 12 minutes. Remove from oven and enjoy!