I was going to post this recipe last Tuesday, but at midnight on Monday, it was only an idea in my head. Now, it's a reality, so here it is. I've been trying to watch the fat, so I cooked this in broth rather than sauteing everything in olive oil, figuring there was enough oil in the olives and pesto to make up for it. The butter was mostly for flavor.
12 oz medium tail-off shrimp
1/2 cup white wine
1/2 cup chicken broth
1/2 cup sliced mushrooms
Broccoli flowerettes (about 1 cup or the tops of one stalk)
1 medium onion, sliced
1 tbsp basil pesto
1/4 cup chopped kalamata olives (I used a spicy olive medley from the olive bar at the grocery)
1 tbsp chopped sun-dried tomatoes
1 tbsp chopped roasted bell pepper
1 tbsp butter
salt and pepper
Pasta of choice (I used angel hair) cooked and drained
Cook pasta according to package directions. Heat the broth in a skillet and add the butter, onions, mushrooms, broccoli, roasted peppers, tomatoes, and olives. Cook until onions are translucent. Add the shrimp, wine, and pesto and cook until shrimp is pink. Salt and pepper to taste. Add the cooked, drained pasta and toss to mix. Top with Parmesan cheese.
Makes 2-3 servings depending on how hungry you are. If you use the spicy olives like I did, this dish packs some serious heat!