Pesto Shrimp with Rotini

Winn-Dixie

12 oz. rotini cooked and drained according to package directions

1 ½ cups clam juice

½ cup dry white wine

1 ½ lb. medium shrimp, shelled and deveined

2 cups pesto sauce

½ cup chopped parsley

½ tsp. pepper

Getting all the prep work done while the pasta boils.

The shrimp cooks really quickly, so don't worry that the pasta will get cold if you make it first. 

Combine clam juice and wine in a large skillet over high heat. Bring to a boil and cook 2 minutes. Reduce heat to medium low, add shrimp, and cook 3 minutes or until shrimp turn pink. 

Tickled.

Stir in pesto sauce, parsley, and pepper. 

Green stuff!

Serve immediately over hot rotini.

Served! The rotinis are in there somewhere, I promise.

My Rating: 3/5 "This was not the divinity I was expecting. I eat seafood because I really like seafood and I want that wonderful flavor to shine through - but this recipe obscured the flavor of the shrimp so much that you almost couldn't taste it. The pesto isn't a complement; it's a distraction. The clam juice/wine combination is pretty tasty, but it's hard to pick out amid all the other flavors. It's shrimp, and that's good, but shrimp can be done better."