Healthy Creamy Pesto Shrimp Pasta
Healthy and creamy never tasted so good! This recipe will be a staple in your home. Full of flavor, made in 1 pot, and ready in 25 minutes!
Ingredients
- 12 oz Pasta whole wheat, gluten free, any shape
- 1 lb Raw Shrimp (41-50) peeled, de-veined
- 1/2 cup Pesto jarred or home-made
- 4 cups Fresh Spinach
- 1-2 cups Cherry or Grape Tomatoes
- 4 oz Goat Cheese Chevre
- 1/4 cup Nuts or Seeds such as sunflower seeds or pine nuts
- Salt, Pepper, Red Pepper Flake optional
Instructions
- Boil water for pasta in large stock pot. Add a handful of salt (optional) and pasta. Cook pasta according to direction on package. With 2 minutes remaining on the pasta, add in shrimp. Shrimp is done when it is no longer translucent.
- Using a handled mug, dip out a mug full of the starchy pasta water, before you discard it down the drain. This will be used in the sauce. Drain pasta and shrimp. Put shrimp and pasta back in empty stock pot.
- Put spinach on top of hot pasta and shrimp. Toss, wilting the spinach.
- Stir in pesto. Add in cherry tomatoes and goat cheese. Drizzle in some pasta water. This will help make a sauce. Save left over pasta water for leftovers, if needed.
- Taste the pasta. Add more pesto, salt, pepper, or red pepper flake, if necessary. Sprinkle on the nuts or seeds. Enjoy!
Video
Notes
If the shrimp are done and the pasta isn’t quite ready, use a slotted spoon or mesh strainer to scoop out opaque shrimp.
When packing up leftovers, drizzle a bit of pasta water over pasta if looking dry. Leftovers will keep in the refrigerator for up to 3 days.
If using gluten free pasta, it is best consumed then and there…not reheated.
Nutrition
Calories: 418kcalCarbohydrates: 47gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 106mgSodium: 711mgPotassium: 409mgFiber: 3gSugar: 3gVitamin A: 2831IUVitamin C: 9mgCalcium: 136mgIron: 2mg
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