Amazing Skillet Spinach Pesto Pasta with Shrimp
This Spinach Pesto Pasta with Shrimp features perfectly cooked shrimp and pasta that is coated in delicious spinach pesto and tossed with bright cherry tomatoes.
Servings: 4 servings
Calories: 759kcal
Equipment
- blender or food processor
Ingredients
Shrimp
- 1 pound medium shrimp shelled and deveined
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ ground black pepper
- ⅛ teaspoon red pepper flakes
Spinach Pesto
- ½ cup olive oil
- ½ cup Parmesan cheese cut into 1-inch pieces
- ¼ cup of your favorite nut
- 2 cloves of garlic peeled
- 1 lemon juice and zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 ½ cups fresh spinach
Pasta
- 8 ounces rotini pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup grape tomatoes halved
Instructions
Shrimp
- Toss 1 pound medium shrimp with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt, ¼ ground black pepper, and ⅛ teaspoon red pepper flakes. Set aside.
Spinach Pesto
- Add ½ cup olive oil, ½ cup Parmesan cheese, ¼ cup of your favorite nut, 2 cloves of garlic, juice and zest of 1 lemon, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper to a food processor or blender, puree until a paste is formed. Scraping down the sides with a rubber spatula if necessary.
- Add the 2 ½ cups fresh spinach and blend for as short a time as possible to maintain its color.
- Taste and adjust the seasoning if necessary. Set aside.
Pasta
- In a large pot, cook 8 ounces rotini pasta according to the package directions.
- Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet. Add the 1 cup grape tomatoes. Saute, stirring constantly, until they soften.
- Add the shrimp and cook for 2-3 minutes per side until the shrimp turn an opaque pinkish-orange color.
- Add the cooked drained pasta and spinach pesto to the skillet. Toss to combine.
- Serve topped with additional shredded parmesan.
Notes
Storage
Refrigerate in an airtight container for 3 to 4 days. I don't typically freeze cooked pasta dishes because the pasta tends to get mushy.
To Reheat: Reheat shrimp pesto pasta in a skillet over low-medium heat adding a splash of water to loosen the sauce.
Tips
- Toasting the nuts before adding them to the pesto brings out their nutty flavor but isn't necessary.
- Add more or less olive oil based on your personal texture preference. If you prefer a more paste-like consistency add less olive oil. If you prefer a looser sauce like pesto add more olive oil.
- Pesto freezes really well. Pour any unused pesto into an ice cube tray and freeze. Once the pesto has frozen place the pesto cube in a zip-top bag labeled with the date and contents. Pesto can be frozen for up to three months. I really like these silicon ice cube trays. They are flexible which makes removing the cubes easier.
- Be careful to not overcook the pasta otherwise you will end up with a mushy mess.
- Don't like shrimp? Substitute scallops or chicken. For a vegetarian option try using mushrooms.
Nutrition
Serving: 1 | Calories: 759kcal | Carbohydrates: 51g | Protein: 38g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 719mg | Potassium: 738mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2280IU | Vitamin C: 25mg | Calcium: 274mg | Iron: 3mg
