https://www.sunset.com/recipe/grilled-shrimp-with-lemon-pesto-rice https://whiskeynwry.com/2015/04/17/thai-pesto-shrimp-with-rice-noodles Instructions: Step 1 – Heat the olive oil in a pot over high heat. Children love this recipe and it is a really quick and easy weekday supper, especially using shop-bought pesto. Add the shrimp and cook for 1 minute. Add the garlic, mushrooms, and tomatoes. Test for doneness. oil over high. Stir in cilantro mixture. Remove from pan and set aside. Season with fish sauce and pepper. Step 2 – Reduce heat to medium-low. Pesto green rice will work well with a long grain white rice such as jasmine or basmati, but this particular recipe has only been tested with basmati. Stir about 3/4 cup pasta cooking water into the pesto to thin. It should work as written for jasmine as well. Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. Brown rice *may* work, but you will need to increase the cook time as indicated on the package. salt, and 1 tsp. Sauté shrimp in remaining 1 Tbsp. Stir to combine and cook for 1-2 minutes or until shrimp are almost pink. Cook, stirring occasionally, until the onions become soft and clear. Drain the noodles, then toss with the pesto and most of the shrimp. Serve tossed with pasta or on top of brown rice. Serve over rice. Toss together shrimp, black pepper, 1/4 cup oil, 1 tsp. Add Stir-fry the shrimp until just cooked through, 3 minutes. Add the sweet basil, oregano, thyme, salt, … Flip, and cook another 2 minutes. Add the noodles to the boiling water; cook until tender. Heat olive oil in a large skillet. or until crisp-tender. Add the bell peppers, celery, onions, and bay leaf. lime zest. 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