Shrimp, Zucchini & Spinach Crepes

Crepes:

2 eggs
2 cups milk
2 cups flour
Pinch of salt
Oil (for frying)

Filling:

1 small zucchini, diced
2 cups of fresh chopped spinach
¼ cup pine nuts
½ lb raw shrimp, deveined and tails removed
1 large clove of garlic, minced
Gruyere cheese, shredded

Alfredo sauce

In a medium bowl, combine eggs, milk, flour and salt. Over medium high heat, add 1 tsp oil and spread over frying pan. Pour a thin layer of batter and spread over pan by tilting and rotating pan. Crepes should be very thin, almost transparent. Fry on both sides until golden brown; set aside.

Over medium high heat, heat oil in a frying pan. Add zucchini and spinach; sauté for 3-4 minutes until tender; add to a bowl. Add pine nuts to the frying pan and toss until browned. Add to bowl with zucchini and spinach. Lastly, add shrimp and garlic to pan. Sauté until shrimp are pink. Remove from pan immediately and add to bowl.

To assemble, fill each crepe with vegetable and shrimp mixture. Sprinkle with Gruyere cheese and roll. Repeat. Drizzle with Alfredo sauce.

Variations:

·         Add sundried tomatoes
·         Replace shrimp for chicken

Spicy Green Curry Shrimp over Coconut Lime Rice

Coconut Lime Rice:
1 cup white long grained balsamic rice
2 cups coconut water
½ Tbsp coconut oil
1 tsp salt
2 green onion sprigs, sliced
Juice from one lime

Spicy Green Curry Shrimp:

½ yellow onion, minced
1 medium green bell pepper, chopped
1 large jalapeno, seeded and chopped
2 garlic cloves, minced
½ Tbsp extra virgin olive oil (EVOO)
1 lb raw shrimp, deveined and peeled
1 can coconut milk
2 Tbsp green curry paste
Salt
 
In a rice cooker, combine rice, coconut water, coconut oil and salt. Cook until ready. Stir in green onions and lime juice. Set aside and keep warm.

In a medium pan over medium high heat, sauté onion, bell pepper, jalapenos and garlic in EVOO until soft. Add shrimp and cook until pink. Remove shrimp from pan and set aside. Stir in coconut milk and curry paste; let thicken. Season with salt, to taste. Before serving, add shrimp back to dish to heat through. Don’t over cook.

Serve Spicy Green Curry Shrimp over Coconut Lime Rice in a shallow bowl. Garnish with minced fresh cilantro and enjoy.

Shrimp Etouffee

Happy Mardi Gras...now let's eat!

 

4 Tbsp butter
4 Tbsp flour
1 cup diced onion
½ cup diced celery
½ cup diced bell pepper
4 garlic cloves, minced
2 cups shrimp stock (If you don’t have this just boil the shrimp tails in vegetable broth for about 20 minutes)
1 14 oz can of diced tomatoes, drained
1 Tbsp Creole or Cajun seasoning
1 Tbsp Worcestersire sauce
1 lb shrimp, shelled and deveined
Tabasco sauce to taste
Salt and pepper to taste
2 Tbsp lemon juice
½ cup green onions, sliced
½ cup minced flat leaf Italian parsley

In a large pan over medium heat, melt butter until it starts to brown and then sprinkle and mix in flour; mix and simmer. Add onion, celery and pepper and cook until tender, about 5 minutes. Add garlic and cook for another minute. Whisk in stock, tomatoes, creole seasoning and Worcestershire sauce; simmer for 20 minutes. Add shrimp and cook for about 5 minutes, until pink or heated all the way through. Season with hot sauce, salt and pepper to taste. Mix in lemon juice, green onions and parsley. Serve with rice.

Shrimp & Vegetable Stir Fry

This is an easy dish to get your daily servings of veggies, if you don't mind all the prep work of slicing and dicing.

 

 

1 Tbsp sesame oil or extra virgin olive oil

1 large carrot, sliced

1 small zucchini, sliced

½ small yellow onion, chopped

2 garlic cloves, minced

½ red bell pepper, sliced

2 green onion sprigs, chopped

1-2 baby bok choy, roughly chopped

¼ cup Ponzu sauce

A dash of red pepper flakes

½ lb raw shrimp, peeled and tails removed

½ cup slivered almonds, for garnish

 

1 package of Chow Mein noodles (I prefer the fresh, refrigerated ones vs dry) 

 

In a large wok, or frying pan, heat oil over med high heat. Add carrots and sauté for about 2 minutes. Add remaining veggies with Ponzu sauce and red pepper flakes. Sauté for about 5 minutes, until veggies are tender. Add shrimp at the end and cook until they turn pink. Remove from heat. 

 

In a pot of boiling water, cook noodles according to directions. Drain. Toss noodles with vegetable and shrimp stir fry. 

 

Serve in a shallow bowl and top with almonds and extra fresh green onions. Drizzle with extra Ponzu sauce, if desired.

 

Variations:

·         Substitute or add sliced yellow squash or mushrooms

·         Add sliced water chestnuts, bamboo shoots or hearts of palm

·        Substitute almonds for cashews

·        Substitute  bok choy for regular or nappa cabbage

·         Add freshly grated ginger

·        Serve over white or brown rice instead of noodles

Spinach Shrimp Fettuccine

Over the Christmas holiday while my parents were in town, we made fresh raviolis. They turned the leftover dough into fresh fettuccine for us. We hung the pasta in the laundry room to dry and now are enjoying it a month later. Perfect!

 

 

¼ stick of butter

1 cup half and half

2 garlic cloves, pressed or minced

1 ½ cup grated parmesan cheese

½ cup chopped frozen spinach

Salt & pepper, to taste

1 tsp butter

1 tsp extra virgin olive oil (EVOO)

2 garlic cloves, pressed or minced

½ raw shrimp, peeled

Handful of cherry tomatoes, halved

 

In a pot over medium heat, add butter and melt. Add half and half and garlic; cook for 5 minutes, stirring occasionally. Add cheese and cook for an additional 5 minutes. Stir in spinach, salt and pepper. Cover and cook on low until ready to use. Do not boil.

 

In another pot, boil water and cook fettuccine according to directions.

 

In a sauté pan over med high heat, add butter and EVOO. Add garlic and cook for about 2 minutes. Add shrimp. As soon as one side turns pink, turn. Add cherry tomatoes. Sauté together until both sides of shrimp are pink. Remove from heat immediately, to not overcook. 

 

Drain fettuccine. Add pasta to pot with spinach Alfredo sauce; toss to coat. 

 

Serve pasta in a shallow bowl and top with sautéed shrimp and tomatoes. Sprinkle with extra grated parmesan cheese.

Black Risotto with Shrimp and Scallops

On our trip to Croatia, we made various stops along the coast – Dubrovnik, Hvar, Split – and in each town almost every restaurant offered black risotto (crni rižoto). The risotto is blackened using cuttlefish ink and includes sautéed cuttlefish.

When we returned to the States, I visited an Italian market that only sold imported goods and found a package of the black risotto. I was so excited to try this dish at home. Instead of running all over town and trying to hunt down cuttlefish, I decided to just use shrimp and scallops, then serve with a side of baked halibut.

1 package of black risotto (try to find this at your local Italian market)

½ pound shrimp, peeled and deveined
½ pound scallops
2 Tbsp butter
½ cup freshly grated parmesan cheese
Salt
Freshly cracked black pepper
Chopped green onions, for garnish

Prepare risotto according to directions on package. My instructions called for cooking the risotto in a pot of salted water with 1 Tbsp of butter for 18 minutes. Once risotto is tender, season with salt and mix in half of parmesan cheese. Set aside.

In a frying pan, heat 1 Tbsp of butter over high heat. Sauté shrimp and scallops until shrimp turn pink and scallops are cooked through and are no longer translucent in the middle. This should only take about 3 minutes. Season with salt and freshly cracked black pepper.

Mix the seafood into the pot of risotto. Serve in a shallow bowl and top with freshly grated parmesan cheese. Garnish with green onions.

Shrimp Enchiladas in Jalapeno Cream Sauce

Sauce:

2 cup whipping cream
1 cup sour cream
1 tsp chicken base
2 Tbsp butter
1 Tbsp flour
1 jalapeno pepper, seeded and minced
1/4 cup jarred jalapenos juice
1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees.

In a sauce pan over high heat, whisk cream to a boil then stir in sour cream. When sour cream dissolves, reduce heat to med-low. Stir in minced jalapeno, chicken base and jalapeno juice; simmer.

While cream is simmering, make a roux by warming butter in a saucepan over medium heat. Whisk in flour until it turns into a paste.

Turn cream to high again and just before cream mixture is about to boil, whisk in roux until it is incorporated. Remove from heat and stir in minced jalapeno and shredded cheese. Set aside.

Enchiladas:

1 small red bell pepper, sliced

1 small red onion, sliced

1 lb large shrimp, peeled and deveined, cut in thirds

2 garlic cloves, minced or pressed
Extra Virgin Olive Oil (EVOO)
About 10 corn tortillas
Shredded Monterrey jack cheese

In a medium sauce pan over high heat, drizzle EVOO and sauté peppers and onion for about 3-4 minutes. Remove veggies from pan and set aside. In the same pan, add shrimp and garlic; sauté until shrimp turns pink and remove from pan immediately.

Wrap tortillas in a damp paper towel and microwave for one minute to soften. Spread a small amount of sauce on the bottom of a casserole dish. Fill tortillas with shrimp and veggie mixture; roll up and place seam side down in dish. Spoon cheese sauce over the top and sprinkle with cheese. Bake for about 10 minutes, then broil for last 2-3 minute until cheese is brown and bubbly.

Serve and garnish enchiladas with minced peppers.

NOTE: Enjoy the Jalapeno Cream Sauce as a dip for chips too!

Shrimp & Asparagus Pasta with Goat Cheese

 About 3 servings

½ lb medium shell pasta (go for the whole grain to add fiber!)
5 strips of bacon
1 large leek, sliced
Extra Virgin Olive Oil (EVOO)
5large asparagus spears, sliced into 1” pieces
Salt
6 oz herbed goat cheese
½ cup dry wine or chicken broth
1/3 cup of fresh mixed herbs, minced (parsley, thyme, basil and chives)
1 tsp butter
½ lb uncooked shrimp, deveined with tails on

In a large pot of salted boiling water, cook pasta according to directions. While pasta is boiling, cook bacon.

Once bacon is crispy, move to a paper towel lined plate to soak up excess oil; set aside. Coarsely chop when bacon has cooled.

In a small bowl, combine herbs. Set aside.

In a medium sauté pan, heat a couple drizzles of EVOO over med-heat. Sauté leeks until tender. Add asparagus, season with salt and sauté for another 2-3 minutes. Remove from heat and stir in goat cheese and wine. Stir in chopped bacon and herbs. Save a couple teaspoons of herb mixture for shrimp.

In a small sauté pan, heat butter over high heat. Add shrimp. Sprinkle with extra herbs. As soon as one side turns pink, turn shrimp and sprinkle other side with herbs. Once both sides are pink, remove shrimp from heat immediately, to prevent over cooking.

Once pasta is al dente, drain and mix directly into vegetable goat cheese mixture. Plate in a shallow bowl and top with shrimp. Serve with garlic bread.

NOTE: Make sure there is no dirt in the leeks, by slicing then soaking in water with a couple extra rinses.

Shrimp Alfredo Pesto Pasta

3 servings

8 oz Fettuccine pasta
EVOO
1 large tomato, chopped
1 large zucchini, chopped
2 large garlic cloves, minced
½ lb large cooked shrimp, remove tails and cut in thirds
8 oz Alfredo sauce (my favorite kind is the little Buitoni tub by the refrigerated pasta)
4 oz Pesto (my favorite jarred brand is Classico) http://www.classico.com/pesto-sauces/basil-pesto-sauce.aspx
Freshly grated parmesan cheese

Boil pasta in salted water according to directions on package.

In a sauté pan, heat EVOO over medium high heat. Add tomatoes, zucchini and garlic. Sauté until zucchini is slightly tender. Stir in shrimp pieces and heat through. Cover and remove from heat. Do not overcook shrimp, just heat through so they remain tender.

Once pasta is cooked, drain, return to pot and toss with Alfredo and pesto sauce.

Plate pasta and top with vegetable and shrimp mixture. Sprinkle with freshly grated parmesan cheese. Serve with grilled salmon or eat alone with garlic bread.

Seafood Chowder

A yummy, creamy soup for a cold day. Adding bacon and shrimp turn this clam chowder into a unique and tasty soup.

4 slices of bacon

1 cup minced onions

1 cup diced celery
1 cup diced carrots
2 cups diced red skinned potatoes, unpeeled
¾ cup flour
1 cup chicken broth
3 Tbsp butter
3 cups half and half cream
3- 6.5 oz chopped clams, save juice from two of the cans
½ cup small peeled shrimp
Freshly ground black pepper to taste

Preheat large pot over high heat. Cut bacon into small pieces. Sauté until crispy. With slotted spoon, remove from heat and to a paper towel lined plate. Using bacon grease from pot, add onion, celery, carrots and potatoes. Mix in flour to coat veggies. Sauté for about 5 minutes.

Add chicken broth and boil uncovered for about 15 minutes until potatoes are fork tender. Add butter, half and half, clams and shrimp. Turn heat to low and heat through for about 10 minutes. Do not bring to boil otherwise clams and shrimp will over cook. Season with pepper.

Stir in bacon and garnish with leftover bits. Serve with crusty bread and a dash of Tabasco sauce.

Girl's Night.... Asian Food!!!

The girls came over for an evening of Asian food. We started off with salted edamame, chicken and vegetable egg rolls, and tempura sweet potato, asparagus and broccoli. Our main dishes were spicy chicken over white rice and shrimp and vegetable stir-fry over noodles. We ended our feast with mango and strawberry sorbet. A great feast to share with wonderful friends!

Spicy Chicken
2 chicken breasts, sliced in bite sized pieces
2 jalapenos, remove seeds and ribs
1/3 cup of honey, microwave for a few seconds to liquefy
2 Tbsp cilantro
½ tsp salt
½ tsp black pepper
1/2 red bell pepper, sliced
1 garlic clove, minced
2 tsp minced ginger
1 Tbsp sesame oil

In a food processor, blend jalapenos, honey, cilantro, salt and pepper. Puree until smooth. Add a little water if the sauce is too thick.

In a sauce pan over med-high heat, sauté chicken in oil with garlic and ginger. Season with salt and pepper. After cooked all the way through, remove chicken from pan. Sauté red peppers in same pan until tender. Add chicken back to pan; add jalapeno honey sauce and mix together to warm through.

Serve Spicy Chicken over rice.

Shrimp & Vegetable Stir-fry over Noodles
2 cups of raw shrimp, peeled and deveined
2 large carrots, sliced
2 celery stalks, sliced
½ can of sliced water chestnuts, drained
1/3 small cabbage, sliced
1 garlic clove, minced
2 tsp minced ginger
1 Tbsp sesame oil
½ package of thin egg noodles (Mi Trung Ga), found at the Asian market
Teriyaki Sauce

Heat oil in a wok over med-high heat. Sauté vegetables, garlic, ginger in 1-2 Tbsp of teriyaki sauce; cook until tender. Remove vegetables from pan. Cook shrimp in the same pan, just until they turn pink; remove from heat.

In a pot of boiling water, cook noodles until soft; drain. Add noodles to wok with vegetables and shrimp. Toss with 1-2 Tbsp of teriyaki sauce, or more to taste.

Serve in a large bowl, family style.

Prawns with Romesco Sauce, Parmesan Mashed Potatoes and Greens

Inspired by a Food Network's Worst Cooks in America  episode and revised it a bit.

Greens:
1 bunch mustard greens, cleaned, thick stems discarded
Pinch crushed red pepper flakes
½ cup chicken stock
2-3 tsp EVOO

Shrimp:
1 1/2 tablespoons unsalted butter, divided
8 (21/25) count shrimp, peeled, deveined, and rinsed
Salt and pepper
2 tablespoons white wine
2 to 3 tablespoons Romesco Sauce, recipe follows

Mashed Potatoes:
2 red skinned potatoes, cubed
¼ cup cream
3 tsp of butter
¼ cup of freshly shredded Parmesan cheese
Salt and pepper to taste

Romesco Sauce:
1/4 cup slivered almonds
1 slice rustic white bread, diced into 1/2-inch cubes
1 tsp white balsamic vinegar
4 Roma tomatoes, cored and quartered
1/4 cup jarred roasted red peppers
1 clove garlic, minced
1 tsp paprika
2 tsp EVOO
Salt

For mashed potatoes:
Boil potatoes until fork tender, about 10 minutes. Drain. Add cream, butter, salt and pepper and mash together until smooth. Mix in cheese.

For the greens: In a medium pan over medium heat, heat the oil and sauté the mustard greens until starting to wilt, about 1 minute. Stir in the red pepper flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.

For the shrimp: Heat a sauté pan over medium heat and add 1 Tbsp butter, allowing the butter to melt.

Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.

Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.

Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.

To plate, spoon potatoes on a plate, top with mustard greens, and top with shrimp.

Romesco Sauce:
Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

Jambalaya 2

1 large chicken breast, cut into bite sized pieces
2 chicken garlic sausages, cut into bite sized pieces
½ lb large shrimp, cooked and tails removed
1 small green bell pepper, sliced
½ onion, sliced
1 large garlic clove, minced
1 cup of rice
2 cups of canned diced tomatoes, with juices
1/2 cup of chicken broth
Crushed red pepper flakes
Salt
EVOO

In a rice cooker, add rice, diced tomatoes, chicken broth and a drizzle of EVOO. Cook until done.

In a large sauce pan over med-high heat, sauté chicken in a little EVOO. Add peppers, onion, garlic and sausage. Sauté until chicken is almost cooked all the way through. When rice is done, add it to the pan and mix together with other ingredients. Add a couple dashes of red pepper flakes and salt to taste. Stir in shrimp until they are heated through.

Serve in a shallow bowl and accompany with cornbread.

Shrimp and Asparagus with Pesto Totillinis

This is a quick, easy and elegant meal.

Shrimp, Spinach and Asparagus Crepes with Cheese Sauce

I was a little intimidated to make the crepes, but they were super easy. This meal was fast to put together and the hubby thought it was really fancy!





Crepes
2 beaten eggs
1 ½ cup of milk
1 cup of flour
1 Tbsp vegetable oil
½ tsp of salt
2 Tbsp freshly chopped parsley

Filling
1 lb shrimp
15 asparagus, quartered
2-3 handfuls of baby spinach
1 large garlic, minced
1 tsp of butter
EVOO

Sauce
1/2 packet of Alfredo sauce
1 cup of milk
1 tsp of butter
2 Tbsp freshly grated Romano Asiago cheese
2 Tbsp freshly grated Gruyere cheese
½ Tbsp of freshly chopped parsley
Freshly cracked black pepper, to taste

For crepes:
In a mixing bowl, combine eggs, milk, flour, oil and salt. Beat until mixed well. Heat a lightly greased skillet over med-high heat. Pour a little less than half a ladle of batter into the skillet, lift from heat and tilt the skillet to spread the batter. Return to heat, brown one side and flip crepe to brown the other side. Remove crepe to a plate, grease skillet and repeat to create more crepes.

Sauce:
In a small sauce pan over high heat, combine sauce packet, milk and butter. Whisk together and bring to a boil. Turn heat to a simmer; add cheese, parsley and pepper. Mix well.

Filling:
In a large skillet over high heat, add couple drizzles of EVOO and butter until it starts to bubble. Add shrimp and garlic; sauté for 2-3 minutes. Do not overcook or the shrimp with get tough.
In a separate pan, heat EVOO over med-high heat, add spinach and garlic and sauté until wilted. Remove from heat.

In a small bowl, add asparagus with a little water and cover with clear wrap. Microwave for 2 minutes and 35 seconds to steam. Uncover and drain excess water.

To assemble, take crepe and fill with shrimp and veggies, roll crepe so seam side is down and top with sauce. Sprinkle with extra parsley and asparagus pieces. Enjoy with a glass of Chardonnay.

Shrimp and 3-Cheese Quesadillas

Shrimp and 3-Cheese Quesadillas

Servings: 4 quesadillas

8 flour tortillas
15-20 shrimp, defrosted,peeled and chopped in bite sized pieces
1 red bell pepper, sliced
½ yellow onion, sliced
Crushed red pepper flakes, a couple dashes
Salt
½ cup of shredded pepper jack cheese
½ cup of shredded Monterey Jack cheese
½ cup of shredded Mozzarella cheese
Olive oil spray

Over medium-high heat, sauté peppers and onions until fork tender. Sprinkle with salt and red pepper flakes. Add shrimp for a few minutes, just until they turn pink. Do not overcook or they will become tough.

Over med-high heat, spray frying pan, add tortilla, add cheese, add shrimp/pepper/onion mixture and add more cheese. Cover with another tortilla. Cook for a couple minutes. Flip and cook for another few minutes.

Cut each quesadilla in quarters. Serve with guacamole, salsa and sour cream.

Jambalaya (my version)

1 cup of long grained Basmati rice
½ cup of water
1-14.5 oz. can of diced tomatoes with garlic and olive oil

2 raw spicy Italian sausage links
1 raw chicken breast, chopped
10 large raw shrimp, defrosted and peeled
½ red bell pepper, chopped
¼ red onion, chopped
1 garlic clove, minced
½ tsp crushed red pepper flakes
Salt
EVOO

In a rice cooker, add rice, water, ½ can of the diced tomatoes and ½ teaspoon of salt. Cook until ready.

In a medium sized pan over medium high heat, cook sausages until half way done. Add chicken, peppers, onion, garlic, the other half of the diced tomatoes, salt and red pepper flakes. Cover, turn to low heat and cook until chicken is almost done (no longer pink in the middle), about 5-10 minutes. Add shrimp and cook until they turn pink.

Serve jambalaya over rice.

NOTE: I usually use green bell peppers and yellow onions, but I was out, and add parsley (but I was too lazy to go out to the garden and get some).

Shrimp and Snow Peas Stir-Fry

1 cup of white, long-grained Basmati rice
2 cups of chicken broth
1 tsp of EVOO
½ tsp of salt

10-15 large shrimp, uncooked, unpeeled and defrosted
1 small bag of snow peas
1-2 garlic cloves, minced
A couple dashes of red pepper flakes
2-3 tsp of EVOO

Cook rice in rice cooker until done.

In a hot wok, heat EVOO to med high. Sauté snow peas for about 3 minutes. Add shrimp, garlic and red pepper flakes. Stir until the shrimp turns pink. Don’t overcook or the shrimp will be tough.

Serve shrimp and snow pea stir-fry over rice.

Shrimp with Broccoli Pesto and Alfredo Pasta

2 Servings (with left overs)

I first made this Double Broccoli Quinoa recipe (http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html) the night before, so I had broccoli pesto left over and decided to use the left overs this way. The recipe below includes the whole amount for the Double Broccoli Quinoa recipe, but I only used half the pesto for the recipe below.

5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Alfredo sauce packet
1 cup of milk
Freshly grated parmesan cheese
Fresh cracked pepper - to taste

Steam broccoli by putting broccoli in a shallow bowl with ½ inch of water, cover with Saran wrap and microwave on high for 3 minutes. Uncover and drain excess water.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Make Alfredo sauce according to package (cup of milk and cheese powder). Add broccoli pesto puree to Alfredo sauce and mix together.

Cook pasta according to directions. I used Ditalini and/or Farfalle.

Heat butter and garlic in a hot frying pan. Sauté shrimp for 3 minutes. No longer, otherwise this will make them rubbery.

Drain pasta and mix with broccoli pesto and Alfredo combo sauce. Top with shrimp, parmesan and pepper.