Pesto pasta a great post-work dinner

Work nights are a mixed bag.

It doesn’t necessarily depend on how my day went, but by the time I get home from work and plop my commuter mug in the kitchen sink, I’m either really excited to cook dinner or I’m shrinking away from the stove.

Tonight I ended up settling somewhere in the middle. With no errands to run and a kitchen full of odds and ends, I wasn’t necessarily pressed for time, and decided to whip something up that wouldn’t have me on my feet until bedtime. Don’t want some elaborate recipe to get between me and How I Met Your Mother!

The end result was Pesto Pasta with Shrimp and Parmesan, a dish that took only six ingredients and about 30 minutes from start to finish. I had all the ingredients at home — frozen shrimp (defrost these guys for a few minutes under cool running water), a jar of pesto and chicken broth (I use chicken bouillon in a pinch) are all kitchen staples for me.

Pesto Pasta with Shrimp and Parmesan
12-16 ounces cooked tail-off medium shrimp, defrosted
1 pound angel hair pasta
1/4 cup prepared pesto
3/4 cup chicken broth
1 teaspoon red pepper flakes
1/2 cup grated Parmesan

Bring water to boil in medium pot and add pasta. Stir occasionally and cook until pasta is al dente (firm, not too mushy), about 8 minutes. Strain pasta.
While pasta is cooking, rinse shrimp with water and toss them in a large nonstick frying pan with the broth, pesto and pepper flakes. Stir over medium heat for 5-10 minutes, until shrimp are thoroughly heated.
Add cooked pasta to the pan with shrimp and sauce, tossing with the Parmesan until noodles are coated, and serve.