Crispy Shrimp Pasta with Arugula Pesto Cream Sauce

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

One Review

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Lauren on 3.28.2011

I am amending my initial review of 1 star.

Initial review: I made this last night. The shrimp was really good and went well with the whole wheat fettucini. The pesto was a bit disappointing. I love arugula but this had a bit of a wheatgrass taste to it. I won’t make this sauce again.

Amended review: I had the leftovers for lunch today and it was SO much better. Maybe the ingredients just needed sometime to meld together; the leafy wheatgrass taste was completely gone and the spicy arugula and olive oil flavors completmented the shrimp and whole wheat pasta very well. I modified the recipe a bit as we didn’t have cream; I used whole milk and just a bit of Earth Balance butter instead. Also, I love when shrimp is dredged in flour before cooking, but I left this out as I figured there were enough carbs from the pasta. I will make this again the night before and pack up for lunch.

Also, the recipe says serves 3, but we definitely got about 5-6 servings from this, which seems about right with 1/2 lb of pasta and 1 lb of shrimp.