Ingredients
4 squares frozen basil and pine nut pesto
2 pounds frozen uncooked medium shrimp
2 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
2 cups frozen green beans
1/2 cup grated parmesan cheese
1 (15 ounce) can evaporated milk (used on reheating day)
1/2 pound linguine pasta (used on reheating day)
Preparation
Freezing Day 1- Place frozen pesto in a ziplock bag and place in the freezer. Place shrimp in another ziplock bag and freeze. 2- In a heavy skillet over medium heat, heat oil and add onion and garlic. Cook and stir until crisp-tender, cool in the refrigerator or an ice-water bath. When cold, mix with frozen green beans and place in another ziplock bag. Place cheese in another bag; place all the bags in a large ziplock bad; label, seal, and freeze.
Reheating Instructions 1- Thaw packages overnight in the refrigerator. Place onion mixture in a heavy saucepan and heat over medium heat until sizzling. Add shrimp; cook and stir until shrimp are pink and beans are hot. Cook pasta according to the package instructions. 2- Meanwhile, in another saucepan, bring milk to a boil. Add pesto to the boiling milk and stir in the shrimp mixture and pasta. Toss together over medium heat for 3-4 minutes; then serve topped with Parmesan cheese.
