I am pretty excited! Today I went to Costco and got a new 13-piece set of stainless steel cookware. My mom had bought me a few awesome pieces a couple years ago, and since that time, I haven’t wanted to cook with anything else. Today I completed my collection (and got it for $140, where I was seeing similar sets for about $400 – gotta love Costco!). I immediately put the set to good use. Used the steamer and a saucepan to make baby food this afternoon and then used it again to steam broccoli for dinner. The piece I was most excited for was the covered sauté pan! I have been wanting one of those for some time! So here you go. A recipe for a covered sauté pan. If you don’t have one, a normal skillet will work fine 🙂
I love this recipe and it is one of my husband’s favorites. It takes a bit of prep work to make the pesto, cut the zucchini noodles, and peel the shrimp, but once everything is ready, it cooks very quickly. I like getting everything ready in advance and then it makes for a quick fancy meal. Hope you enjoy!
2 cups fresh basil leaves
1/4 cup pine nuts
3 medium garlic cloves
1 lemon, juiced
1/3 cup olive oil
1/2 teaspoon sea salt
4 zucchinis, spiralized
1 pound shrimp, peeled
1 pint cherry tomatoes, halved
1 tablespoon olive oil
- Make pesto: Combine basil leaves, pine nuts, garlic cloves, and lemon juice in food processor. Process until combined. Slowly drizzle in 1/3 cup olive oil while processing. Stir in salt.
- Heat 1 tablespoon olive oil in stir fry pan. Add shrimp and cook for about 2 minutes. Add zucchini noodles and cook for another 2 minutes. Add tomatoes and cook until shrimp is pink and vegetables are soft. Add pesto and cook for about 1 minute until warm.
Happy Father’s Day to all the dads out there! Last night I cooked Irish Beef Stew for a delicious Father’s Day dinner. I made Shepherd’s Pie not too long ago and thought it was time to try another Irish classic. Hope you enjoy!