Today was a lazy day at home for both Sarah and I, so for dinner we went with something simple and easy. The meal was a simple pasta dish served with shrimp and vegetables. We first cooked some peppers, zucchini, squash, and mushrooms in olive oil and set aside. The pasta we chose was rotini, perfect for holding onto some good store bought pesto sauce. Keeping with the easy meal theme we bought a pound of cooked shrimp and simply flavored it in the pan with minced garlic and butter. Toss it all together and you've got a meal.
The wine we chose tonight was one of our favorites, Louis Jadot Pouilly Fuisse. As always, the Pouilly Fuisse went down smooth and light with a clean consistent taste throughout. The wine is excellent by itself but even better with the rich garlic flavor of the meal. If not this wine, try a light pinot grigio. With the intense flavors of the meal a smooth and light wine would be preferred.
All in all the dinner took us about 25 minutes to make with minimal work. Here's the recipe:
- 1 pound rotini pasta
- 1 pound cooked shrimp
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 small jar (about a cup) store bought pesto
- 1 large zucchini
- 1 yellow squash
- 2 large bell peppers
- 1 cup of white mushrooms (sliced)
1.) Cut up the veggies in any manner you feel like. Sautee in a frying pan with olive oil; season with salt and pepper to taste. Set aside and keep warm.
2.) Cook pasta according to box directions.
3.) While the pasta is cooking, add garlic, butter, and shrimp to a medium heat frying pan. Sautee until well heated, but do not overcook.
4.) Drain pasta, mix in pesto and shrimp, and serve with the vegetables.
Enjoy!
-Chris and Sarah
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