Lunchbreak: Firehouse chef Paul Lea makes shrimp pesto pasta with sun-dried tomatoes and peas

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Chef Paul Lea

Shrimp Pesto Pasta with Sun-Dried Tomatoes and Peas

1/2 lb 20-26 count shrimp
2 envelopes of pesto mix
1 cup olive oil
1/2 lb sun dried tomatoes
2 cups peas
3 Tbs fresh garlic
1 lb angel hair pasta
1 cup water
Parmesan cheese
garlic salt

Boil 1 lb of angel hair pasta in a large pot. Prepare pesto sauce with two envelopes of pesto mix, 1/2 cup of olive oil, 1 cup of water. Whisk mixture well. Coat a large frying pan with olive oil and add 1 Tbs of garlic to saute thawed and deveined/shell free shrimp. Heat frying pan and quickly saute shrimp. Remove frying pan from heat. Once pasta finishes cooking, remove from heat and drain pasta into a colander. Rinse pasta with hot water. Put pasta back in large pot. Add your pesto sauce, sun-dried tomatoes and 2 Tbs of garlic to your pasta. Add garlic salt and Parmesan, to taste. Place the angel hair pasta mixture on a plate and put the sauteed shrimp on top of pasta. Garnish with more Parmesan if desired.

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