Creamy Pesto Shrimp

It’s October 1st. I MADE IT! For awhile there, I really thought  September might be the end of me.  Over-committed? For sure. Overwhelmed? At least once a day. Over-caffeinated? Only by necessity

But hold your sympathy. Let’s sing a song instead (or just listen to BusyBusyBusy )

We’re very very busy
And we’ve got a lot to do
And we haven’t got a minute
To explain it all to you
For on Sunday Monday Tuesday
There are people we must see
And on Wednesday Thursday Friday
We’re as busy as can be
With our most important meetings
And our most important calls
And we have to do so many things
And post them on the walls…

Fun, huh? God bless Sandra Boynton (of Blue Hat, Green Hat fame) – who doesn’t love a chorus line of cartoon cows and dancing pigs?

Extreme busy-ness is why I’m digging quick and delicious meals like this Creamy Pesto Shrimp. In about 20 minutes you’re sitting down to this yummy, warm dish. This is a little higher in fat than my typical entrée, but pairing it with rice and a salad helps to balance things out. I am not huge into short-cut ingredients, but at times like these they do come in handy! And you will be full. Which is good, because if you’re like me, there just ain’t a lot a time right now to snack between meals

Creamy Pesto Shrimp
Recipe adapted from Kraft
Serves 4

1 pound shrimp, peeled and deveined
1 medium red bell pepper, sliced into thin strips and halved
1 teaspoon garlic
1 tablespoon lemon juice
1 10-ounce tub of Kraft Philadelphia Creamy Pesto Cooking Creme
2 teaspoons olive oil
Steamed brown rice (like Trader Joe’s frozen Brown Rice Medley)

Heat olive oil in large non-stick skillet over medium heat. Add peppers and saute for 4-5 minutes, until softened. Add shrimp, garlic, and lemon juice and saute for 2-3 minutes, until shrimp is done.  Add pesto cooking creme and stir until melted. Adjust heat to low and simmer, uncovered, for a minute or two until slightly thickened.

Served immediately over rice.

ENJOY!