Grateful Grits

Amidst the whirlwind of our hectic schedules, there’s a serene joy in whipping up a homecooked delight that rivals the finest restaurant fare, all within a tight thirty-minute window. This culinary gem promises just that. Luckily, my little ones have a penchant for shrimp and basil pesto, and let’s be real, who can resist the allure of pasta?

Now, if there’s one gripe I have with this recipe, it’s the tedious task of peeling and deveining shrimp. Sure, there are gadgets galore designed to ease this chore, but after trying them all, I’ve come full circle to my trusty paring knife. Simply slice along the top of the shrimp’s peel, then peel away, and with a deft hand, scrape out any pesky veins. Voila! Into the mixing bowl they go, awaiting their moment of glory in the fridge.

Let’s talk basil pesto. Normally, I’m all about shortcuts in the kitchen, but this recipe demands reverence for simplicity. Fresh garlic and parmesan are non-negotiables here—no jars or pre-grated packets allowed. And when selecting basil, it’s a discerning eye that’ll pick out any wilted or slimy leaves. Freshness is the name of the game.

For the pesto, toss basil leaves, garlic, and pine nuts into the food processor until they dance harmoniously. With a gentle drizzle, coax the olive oil in until you’ve got a silky smooth pesto. Fold in the freshly grated parmesan, and set aside this verdant concoction, letting its flavors mingle and mature.

Now, onto pasta perfection. A pot brimming with water, a dash of olive oil, and a sprinkle of salt—bring it all to a rolling boil. In goes the pasta, cooked to al dente perfection. But remember, never drain your pasta! That starchy goodness is key to marrying sauce and pasta in holy matrimony. Opt for fusilli; those spirals cradle the pesto like a warm embrace.

And finally, the pièce de résistance: the shrimp. Heat butter and olive oil in a spacious skillet, giving those crustaceans ample room to sizzle and shine. Sprinkle them with Cavender’s seasoning mix, and sauté until they’re blushing pink and irresistible. Toss them into the waiting arms of your pasta, and behold—a feast fit for royalty, whipped up in the blink of an eye.

Sauteed Shrimp with Basil Pesto Pasta

Ingredients:

1.5 lbs. of Shrimp peeled and deveined.

Cavender’s seasoning

3 Tbsp. of Unsalted Butter

Olive Oil

2 cups of Fresh Basil leaves

2 tsp. of minced Garlic

2 Tbsp. of Pine Nuts

½ cup of Olive Oil

½ cup of Grated Parmesan

1 Package of Fusilli Pasta

Directions:

1. To make the Basil Pesto: Using a food processor, mix the basil, garlic and pine nuts until completely mixed. Slowly add the olive oil to the opening while it’s still running. Remove from the food processor and fold in the parmesan cheese. Set it aside.
2. Prepare your pasta in a large boiler with some salt and olive oil.
3. Melt three tablespoons of butter in a large skillet. The skillet needs to be large enough that the shrimp have plenty of room. Season the shrimp with the Cavender’s seasoning mix. Sauté the shrimp for just a few minutes (no more than five minutes).
4. Once the pasta is done, drain it and place the pasta in a large mixing bowl and toss with the pesto. Add the shrimp. Voila meal is complete enjoy! This can be served with a salad.