Spaghetti with Two Tomatoes and Shrimp

Here is a fast, easy and low-heat meal that is quick enough to be a weeknight meal and pretty enough to be a Sunday dinner.

The pesto can be frozen and used again with just about any pastas, meat or bread. I love this tossed with shrimp but it’s also good alone. Perfect for summer nights when you don’t want to heat up the kitchen.

Recipe adapted from “La Cucina Italiana”

Ingredients

• 1 C Sun-dried tomatoes, drained
• ½ C Olive oil
• 1 tsp Capers, rinsed, soaked and rinsed again
• 2 C Cherry tomatoes
• 3 Tbls grated Parmigiano-Reggiano cheese
• 1 Tbls chives, chopped
• 1 lb shrimp
• 1lb Spaghetti

Directions for Pesto

• Puree sun-dried tomatoes, oil and capers until well combined.
• Add cherry tomatoes and puree again until smooth.
• Add 1-2 tablespoons of water if necessary.
• Transfer pesto to a large serving bowl; stir in cheese and chives

Directions for Shrimp

• Peel and devein.
• Grill for a few minutes until pink.

Directions for Spaghetti

• Bring large pot of salted water to a boil.
• Add pasta and cook until al dente.
• Drain and toss with pesto and grilled shrimp.
• Garnish with chives and Parmigiano cheese.