Home Todd's Friends Jim’s Shrimp and Mushroom Pesto Pasta

Jim’s Shrimp and Mushroom Pesto Pasta

By Michelle Cox

I’ve wanted to post some seafood recipes for you, but since I’m highly allergic to seafood, I don’t prepare those recipes. (Yeah, I’m funny about that. I like breathing.) So I’m grateful that my dear friend, Jim Rubart, was kind enough to share his wonderful shrimp recipe with us. Jim won the prestigious Christy Award for his book, Soul’s Gate, and he has a new book, Memory’s Door, which just came out. Visit his website for more information.Jim_Rubart's_Shrimp_2

I enjoyed Jim’s comments and the directions he sent for the recipe so much that I left it just like he sent it. I think you’ll get a chuckle out of it as well. So here’s Jim:

JIM:

I cook like I write my novels, completely by the seat of my pants. So I rarely use clearly defined recipes, in fact I rarely do a dish the same way twice. Sometimes they turn out wonderful, sometimes not so much. This time it worked. Here’s what I did:

• Put a liberal dose of baby shrimp in a pan on low • Chop up the amount of mushrooms that seems about right (see what I mean?) and get them sautéing in a separate pan

• Get the angel hair pasta going—bring the water to a boil, cook for 8 -12 minutes and all that

• Dice up a handful of Kalamota olives and stir them in with the mushrooms for a few minutes

• Mix in your now ready mushrooms and Kalamota olives with the shrimp, turn up the heat on the pan, stir a few times and smile at the possibility things might turn out okay

• Toss a handful of pine nuts into the pan, or a few more than that, or a few less

• Stir in the pesto (yes, once again put in the amount that seems about right)

• Mix everything together and let it get to perfect temperature while you drain your pasta and put it into a bowl

• Put your shrimp, mushroom, olive, pine nut concoction onto the pasta, mix all together, sprinkle in a little salt and pepper and you’re ready!

• Serves … I have no idea. What I came up with was perfect for four.

See why Todd and I love having Jim Rubart as a friend?

I hope you’ll enjoy Jim’s recipe and I hope you’ll stop by and visit me on my Facebook page, on Twitter and my blog for encouragement with a southern drawl, recipes, helpful tips, and inspirational stories.