Dancing for Food

Overcoming the ballet body image.

Shrimp, String Beans, and Pesto

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Tonight’s dinner was another Pinterest find.  It was surprisingly easy and not-surprisingly, delicious.  Here’s some drool-worthy photos to start off with.  🙂




I switched things up by making a strawberry salad with spinach, sliced strawberries, feta cheese, homemade croutons, and raspberry vinaigrette dressing.


We had some more honeydew too.



Yes, that’s the same picture as yesterday  🙂

Here’s the recipe.  It’s a good one!

Shrimp, String Beans, and Pesto (adapted from here)


1 package fusilli or rotini pasta
olive oil
1 pound medium or large raw shrimp, cleaned, deveined and tails off
2 cups string beans, ends trimmed, cut in half
1/2 – 3/4 cup pesto sauce
parmesan cheese, for serving
  1. Cook the pasta and string beans together in salted water to al dente.  Reserve 1/4 cup of the pasta water before draining.
  2. Meanwhile, in a large skillet, heat a tablespoon of olive oil over medium heat.  Add shrimp, season well with salt and pepper, and cook until they begin to curl. Remove from heat.
  3. Mix pasta, beans, shrimp, 1/2 cup pesto and pasta water together. Add more pesto if needed. Serve immediately with parmesan cheese.

*Note: the original recipe calls for homemade pesto, but we didn’t want to buy walnuts and we also don’t have a food processor yet.  So, we used Trader Joe’s pesto from the jar.  It’s not homemade, but it’s still really good.



Author: Melissa

Getting healthy - mind, body, and soul.

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