Yum!

Another dinner creation tonight. After an exhausting day at the Monterey Bay Aquarium, I was craving seafood (happens every time I see fish, dead or alive!). So, to satisfy my craving, I made my old standby:

Pesto pasta with red chile flakes
Serves 1-2, depending on appetite.
Prep and cook time: 20 minutes.

Ingredients:

• (1/2 lb) whole wheat pasta - I used penne, but usually I use angel hair.
• (1/4 lb) frozen shrimp, peeled and cut in half lengthwise.
• (1 tbsp) extra virgin olive oil.
  
• (3) cloves garlic.
• (1) teaspoon red chile flakes. You can adjust this, depending on your taste for spicy foods.
• (1-2 tbsp) ready-made pesto. I like the Trader Joe's variety.
  
• Seasoned salt to taste
• Optional: handful of fresh basil. I usually don't use it, but now that I have an overgrown basil plant, I decided it would be a nice addition - and it was.
  

Instructions:

1. Boil pasta in water until tender, as desired, and drain. While pasta is boiling, do steps 2-4.
   
2. Wash and drain fresh basil and cut into ribbons (aka chiffonade).
   
3. Peel and mince garlic.
   
4. Peel, de-vein, and cut shrimp in half lengthwise.
   
5. In pan (can be the same one used for pasta, after you have poured out the pasta), heat the extra virgin olive oil.
   
6. Add shrimp and garlic until aromatic and shrimp is just done. Then, add pasta, red chile flakes, salt, and pesto.
   
7. Take off heat. Add fresh basil (optional) and mix all together.
   

Some cooking tips:

• I hate garlic presses - so much better and easier to just crush the garlic under your knife and chop it real quick.
  
• Rub the red chile flakes between your hands to release the essential oils and flavors. I do this with all dried herbs, actually.