Pesto Shrimp Pasta with Zucchini

• 1 pound Medium Uncooked Shrimp
• 8 ounces, weight Spaghetti Or Your Favorite Dry Pasta
• 1 Tablespoon Olive Oil
• 2 cloves Roasted Garlic, Or Minced Garlic
• 2 whole Zucchini, Sliced
• 2 pinches Sea Salt
• 1 pinch Black Pepper
• 1/4 cups Basil Pesto

1. If your shrimp is frozen, thaw it in a bowl of cold water, then drain, dry with paper towels and season well with salt & pepper.
2. Cook pasta according to package directions.
3. While pasta cooks, in a non-stick skillet, heat the olive oil, and add the roasted garlic.
4. Add the sliced zucchini and saute for 5-6 minutes until tender-crisp.
5. Then, add the shrimp and salt & pepper to taste.
6. Cook over medium-high heat until shrimp are pink and opaque, about 90 seconds on each side.
7. Drain pasta and return to hot pot.
8. Add 1/4 cup of your favorite pesto.
9. Add the shrimp and squash mixture.
10. And then dish it out!

shrimp, pasta, olive oil, garlic, zucchini, salt, black pepper, basil pesto

Taken from tastykitchen.com/recipes/main-courses/pesto-shrimp-pasta-with-zucchini/ (may not work)