Shrimp Pesto Linguine

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   Freezing Day

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   1- Place frozen pesto in a ziplock bag and place in the freezer. Place shrimp in another ziplock bag and freeze.

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   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.

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   Reheating Instructions

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   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.

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   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.

* Per serving · 4 servings · Values may vary.

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