Penn Herb Wellness Guide
Spinach Basil Pesto Pasta and Shrimp
Ingredients
- 1 package bow tie pasta
- 1/4 cup olive oil, plus 2 Tbs
- 1 lb fresh spinach
- 2 Tbs pine nuts
- 1 large bunch basil
- Kosher salt to taste
- 1 tsp pepper
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 lb peeled and deveined frozen shrimp, defrosted
- 1 cup dry white wine
- 1 cup cream (or half and half)
- 1 cup frozen peas, defrosted
Directions
- Prepare pasta according to package directions, making sure that you salt the water the pasta cooks in. Drain pasta.
- Preheat a large skillet. Drizzle with 1 Tbs olive oil and add fresh spinach. Saut until wilted. Add to your food processor.
- Add pine nuts and basil to the spinach in the food processor. Pulse while adding olive oil, about 1/4 cup, until you have a good consistency.
- Add salt, pepper, lemon zest, and garlic powder to shrimp. Add 1 Tbs olive oil to the pan you sauteed the spinach in. Cook the shrimp over medium-high heat to get them slightly caramelized.
- After you have cooked all the shrimp, you should have lots of yummy brown bits on the bottom of the pan; de-glaze the pan by adding the white wine. Scrape up as much of the brown bits as possible.
- Add cream and heat through (you may have to add more cream to get a smooth consistency).
- Remove pan from heat. Add pesto to white wine cream sauce. Stir to combine. Add pasta and peas and combine well. Serve shrimp on top of pasta.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.