Pesto Shrimp Pasta

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 lb shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 12 oz pasta
• 8 oz jar pesto
• 1/4 bunch fresh parsley
• Salt and pepper to taste

Directions

1. Set a large pot of water over high heat and, once it boils, cook the pasta as the package instructs. Since pasta often comes in 16 oz. boxes or bags, you want about 3/4 of the package, so don't fuss over weighing 12 oz.
2. As the water works toward a boil, warm 2 Tbsp of olive oil in a large skillet over medium heat. Mince the garlic while the skillet gets hot, slide it in, and let it cook until it smells good and softens, about 1-2 minutes.
3. Raise the skillet to medium high, then add the shrimp, thawed and drained. Cook the shrimp with the garlic until they are done through, about 5 minutes; you'll know you're there when they turn pink and lose that see-through look.
4. While that happens, rinse the tomatoes and cut each one in half. When the shrimp are cooked, stir in the tomatoes, add salt and pepper, and keep cooking until the tomatoes just begin to slump, about 5 min.
5. By now, the pasta should be ready. Drain it, tip it into the skillet, add the jar of pesto, and toss until the pesto coats everything evenly. Finish with fresh parsley and serve.