Most of the year, I really appreciate the giant, south-facing windows in each room of my apartment. Particularly in wintertime as the sun rises and paints my buttery yellow walls with a gentle glow, I’m thankful that my odd-numbered apartment placed me on the south side of the building.
In July, however, those same windows with tightly sealed blinds conceal an indoor climate of roughly 8 berzillion degrees with a dew point of oh-my-god-my-hair-is-still-wet-three-hours-after-washing-it. I can’t believe I’m talking about the weather, but what the fork? It’s hot.
And that’s not just my garbage-crap excuse for failing to post a new recipe for nearly a month. It’s also my garbage-crap excuse for failing to cook anything blog-worthy for nearly a month. I’m smack-dab in the center of my annual mid-summer meal slump. I don’t really feel like cooking and nothing sounds good to me except salads and sandwiches.
So I was shocked—shocked—when I found myself craving pasta. In JULY. One steamy afternoon, I imagined twirling my fork in a mess of spaghetti, and I just had to make a light, sunshiny, quick and easy, pasta dinner. This lemon pesto capellini with shrimp is the perfect combination of bright, summer flavors, tender-toothsome textures, and crave-busting carbs.
Continue reading for the Lemon Pesto Pasta with Shrimp recipe
- 8 ounces uncooked angel hair pasta
- 12 ounces ready-to-cook shrimp, peeled and deveined
- 7 ounces prepared basil pesto
- ¼ cup heavy cream
- 2 teaspoons finely grated lemon zest
- In a large bowl, stir together the pesto, cream, and lemon zest until well combined.
- Cook the pasta in salted water per package directions, adding the shrimp during the last two minutes of cooking time. Cook just until shrimp are pink and opaque. Drain.
- Add the pasta and shrimp to the pesto mixture and toss gently.