Zinga's blog

Zinga's Blog

Pesto Shrimp Pasta & Easy Mint Ice Cream

Entertaining others can be stressful, but the next time you are hosting a get together pull out these simple recipes that will be sure to impress your friends and family!

Pesto Shrimp Pasta

  • 7 oz. Store bought Pesto
    • (or you can use our recipe to make your own)
  • 3 cups Pasta
  • 10 – 15 Large Shrimp
  • 1 TBSP Garlic
  • ½ TBSP Olive Oil
  • Crushed Red Pepper Flakes
  • 3 0z. Fresh Parmesan Cheese
  • ½ cup Heavy Cream or Whole Milk
Optional Pesto Ingredients:
  • 6 cups Basil
  • ¾ cup Olive Oil
  • 3 oz. Fresh Parmesan Cheese
  • ½ cup Pine Nuts
  • 2 Garlic Cloves
To make Pesto (optional) Preheat oven to 350o Toast the pine nuts for about five minutes being very careful not to burn them. In a food processor add basil leaves, the toasted pine nuts, parmesan cheese, and garlic. Turn on the food processor and begin to slowly add the olive oil until the pesto forms a paste. To make Pasta Put water in pot on stove to boil, once at a rolling boil add pasta and cook for about 6 minutes, or until just al dente.  While the pasta is cooking add olive oil and garlic to a pan over medium-high heat.  Once fragrant add shrimp and cook until just opaque. When the shrimp is just opaque, add the heavy cream, parmesan and pesto.  Drain pasta and add into the pan with the shrimp and sauce.  Cook down until the sauce is creamy and will coat the back of a spoon.  Serves 4.

Easy Mint Ice Cream

  • Fresh Mint
  • 2 cups Heavy Whipping Cream
  • 1 14 oz. cam Sweetened Condensed Milk
  • Optional Chocolate Chips
Take as much fresh mint as you would like for taste and crush it in a bowl with a blunt object such as a spoon. Once the mint is crushed pour the can of condensed milk in with it, stir and set aside. Pour heavy whipping cream into a separate bowl, or the bowl of a stand mixer.  Using either a hand mixer or the stand mixer, whip the heavy whipping cream until it forms stiff peaks.  Be sure to not overmix the whipping cream or it will turn from whipped cream into butter. When you have the cream whipped, pour the heavy whipping cream through a sieve or strainer to get rid of the mint leaves. Mix a large scoop of the whipped cream into the now strained condensed milk to help lighten it.  Then mix the entire condensed milk mixture into the rest of the whipped cream. Place wax paper in the base of a loaf pan and scooped mixture into the pan.  Freeze for at least six hours.