Pesto Shrimp Pasta
Yield: 4 servings
Calories: 655kcal
An easy 30-minute pesto shrimp pasta recipe. A quick sauce is blended together with fresh spinach, arugula, basil, walnuts, parmesan cheese and olive oil.
Ingredients
- 3 cups arugula, packed
- 2 cups baby spinach, packed
- ¼ cup basil
- 1 clove garlic
- ½ cup walnuts, plus more for garnish
- ½ cup Parmesan cheese, freshly grated, plus more for garnish
- 1 teaspoon kosher salt, divided
- ½ cup extra-virgin olive oil, divided
- 8 ounces spaghetti, dried noodles
- 1 pound shrimp, peeled and deveined, 16-20 count size
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup baby tomatoes, cut in half
Special Equipment
Instructions
- To make the pesto add arugula, spinach, basil, garlic, walnuts, cheese, and ¾ teaspoon salt to a blender. Process until greens begin to break down, 30 seconds.
- With the blender running, slowly add six tablespoons of olive oil to the pesto. Process until a smooth pesto with some particulates is formed, 15 to 30 seconds. Season with more salt and pepper as desired. Set aside.
- Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
- In a medium-sized bowl, combine shrimp, ¼ teaspoon salt, paprika, and ¼ teaspoon pepper.
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
- Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
- In a large bowl or pan toss pasta with pesto sauce.
- Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.
Nutrition
Calories: 655kcal | Carbohydrates: 48g | Protein: 37g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 178mg | Sodium: 639mg | Potassium: 169mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2400IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 5.9mg
Recipe Link