Pesto pasta with shrimp and brussels sprouts…

Brussels sprouts are one of my favorite winter vegetables. Did you know that they grow on stalks? While hated by many, they provide a great alternative to your typical “greens”. Some prepare them the same way they would cabbage while some make them into slaw or a tasty salad. Some roast them while some simply steam them (my least favorite way of eating them). I’ve already posted a recipe where I made them into a soup but recently I chopped them up and mixed them into a tasty stir fry!

1 cup of sliced white or vidalia onions
1 cup of sliced mushrooms
1 tablespoon of minced garlic
1/2 pound of brussels sprouts chopped into quarters
1/2 cup of prepared pesto (you can always make your own!)
1 pound of unpeeled and tail off shrimp
2 tablespoons of olive oil several sprays of olive oil
2 and 1/2 cups of uncooked whole wheat pasta (penne or rotini preferred – I used both)
1/4 cup of water
Salt and cayenne pepper to taste

When making a stir-fry concoction the two things I need are a wok and a long wooden spoon. I admit that I am addicted to kitchen appliances. I can’t go to Target or Costco without walking down the appliance aisles and buying something I probably don’t need (egg poacher anyone?!). The first time I went to TJ Maxx, I was in heaven! Anyways, the wok just cooks the meal a bit more evenly.

In a pot, boil water (with a little salt) and cook pasta until al dente. Drain and set aside. In the wok, heat olive oil and minced garlic. Add onions and brussels sprouts. Saute until onions and sprouts are tender. Add mushrooms and continue to saute.

Add pesto and water and mix together. Allow mixture to simmer.

Chop up uncooked shrimp. Add into mixture and toss until shrimp is almost thoroughly cooked. Add cooked pasta and continue to toss/simmer. Should make 3-4 servings.

Want to know more about brussels sprouts? 11 things you don’t know about brussels sprouts:!slide=1

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