The other day I caught Giada on the Today Show (Ash normally has on in the background). From the other room I heard her say the words “pesto” and “shrimp” but I never caught what I was hoping to hear her say which was ‘pasta.’

That evening Ash headed over to Whole Foods to buy the ingredients (below)…

Pesto my way

1 Cup Basil Leaves
1/2 Cup Parsley
1 Clove Garlic
Lemon Zest
Squeeze lemon juice
Parmesan cheese
Olive OilDSC_4725

Poaching Shrimp

2 cups low-sodium chicken broth
a couple sprigs Tarragon
1lb Large peeled/ de-veined shrimpDSC_4726

Basically the whole cook to serve time took about 30 minutes and felt super light especially with the hot weather we have been having in Seattle.

I had 2 pots going…1) for the thin spaghetti and 2) for poaching the shrimp.

For poaching the shrimp…bring all the ingredients above to a boil sans shrimp…then \reduce to a simmer…now toss the shrimp in…cover…and let cool down for another 10 to 15 minutes…you will see the shrimp turn orange pretty quickly.

While the shrimp is poaching grab the food processor and throw all the ingredients for the pesto into the running food processor…add olive oil to bind all ingredients together.

By now the shrimp should be close to done if not done already…strain out the poaching broth and separate the shrimp from the sprigs…etc…

With the shrimp on the cutting board, pull tails off and cut shrimp into 3 smaller pieces and place into a clean mixing bowl…finish the rest of the shrimp this way.

Add the pesto to the mixing bowl with shrimp and mix…set to the side.

Next add the thin spaghetti to the now boiling salted pot on the stove. Taste to al dente…strain and rise with COLD water so the pasta cools quickly. With tongs add pasta to mixing bowl and stir…adding more pasta as necessary.

Your done!

Awesome summer!DSC_4736