Shrimp Pesto Pasta
Enjoy this healthy pasta dish with a taste of comfort!
Servings 4
Ingredients
- 4 cups farfalle (bow-tie) pasta fusilli (spiral) pasta also works great
- 2 cups baby spinach
- 8 oz baby portobello mushrooms
- 3 cloves of garlic minced
- 6 tbsp pesto homemade or store bought
- 1/2 cup parmesan cheese grated
- 1/4 cup milk
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp olive oil extra virgin
- salt and pepper to taste
- red pepper flakes (optional) amount to your liking
For the Shrimp
- 32 medium - large shrimp uncooked, thawed if frozen
- 1 tbsp butter or ghee
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- salt and pepper to taste
Instructions
- Heat a large skillet on medium-high heat until hot.
- Add butter or ghee.
- Add shrimp and shrimp seasoning of garlic powder, paprika, and salt & pepper to taste. Cook for 3 - 4 minutes flipping once midway, until shrimp is pink and cooked through.
- Remove shrimp from the skillet
- Add mushrooms, spinach, garlic and olive oil to the skillet. Saute for 5-7 minutes or until vegetables are cooked down.
- While vegetables are cooking, boil water for the pasta in a medium pot following the pasta directions on the box.
- Once water is boiling, add your pasta and cook until soft.
- Drain the pasta. Return pasta to pot and stir in pesto. Set aside.
- Once the spinach has wilted and your mushrooms are soft, pour in the milk and reduce heat to low.
- Add parmesan cheese, garlic powder, onion powder, paprika, and salt and pepper to taste.
- Simmer on low, stirring to combine the flavors and melt the cheese.
- Pour the pasta and sauce into the skillet with the mushrooms, spinach and sauce mixture .
- Add the shrimp to the skillet and combine all ingredients.
- Plate the shrimp pesto pasta, top with parmesan cheese and enjoy!
