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Just as necessity is the mother of invention, sometimes an empty fridge is the mother of inspiration. We’ve been out of town for a week, and after being home for 2 days, we haven’t made it to the grocery store, so the shelves were pretty bare. As a last-ditch attempt to avoid shopping, I pulled some goat cheese, pesto, and shrimp out of the freezer and came up with one of the finest meals we’ve had recently.

  • 5 oz log of goat cheese
  • 1/4 cup pesto
  • 1 lb shrimp, peeled & deveined
  • 3/4 lb pasta (we used girandole [big spirals], but anything short with some texture to hold the sauce would work)
  • salt & white pepper to taste
  • olive oil to sauté

Cook the pasta. While it cooks, sauté the shrimp in olive oil over medium heat and season with salt & freshly ground white pepper. When the shrimp is done, reduce the heat to low and add the pesto and goat cheese. Stir until the goat cheese is melted. Turn off the heat and toss in the pasta. Enjoy.

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