Rice Noodle Pesto Pasta with Shrimp

From Food I Make

For all of you gluten intolerant foodies out there, here's my version of pesto pasta. It's made with rice noodles instead of linguini or other wheat based pastas. I didn't make my own pesto this time around, and all together it takes about 10 minutes to make, minus the rice noodle and shrimp soaking time (you dont cook the noodles like you do regular pasta).



BasilTops pre-Made Pesto
Rice Noodles (like the kind you use for phad thai)
Shrimp (i use frozen shrimp, no tails, no veins- fast & easy!!!)
Extra Virgin Olive oil
Grated Cheese
pepper

Soak Rice noodles in a bowl of room temp to luke warm water for about 15 minutes. The noodles shouldn't be soft, just make sure they're not stuff. Then, thaw pealed and de-veined shrimp or de-vein and peel fresh shrimp. Heat a large non-stick frying pan, toss in some extra virgin olive oil, the noodles, shrimp and a quarter cup of water and mix it all up. Add pesto sauce after a few minutes, and keep mixing, making sure the noodles dont stick to the non-stick pan (they will if they're too soft, and if the water has run out- add more water if the noodles aren't fully cooked, they should be soft like phad thai noodles, not mushy, and not hard). As soon as the shrimp are just cooked, your pasta is done.

Add cheese and fresh ground pepper. You don't need any extra salt. I promise.