Shrimp Pesto Pasta with Spinach and Mushrooms
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
3 servings
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Calories
519 kcal
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Course
Main Course
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Cuisine
American
Shrimp Pesto Pasta with Spinach and Mushrooms
Description
Shrimp Pesto Pasta with Spinach and Mushrooms uses farfalle pasta as the base, cooked until tender then tossed in a sauce made from pesto, milk or cream, and Parmesan cheese. The sauce carries hints of garlic and onion powder, along with paprika for subtle warmth. Baby portobello mushrooms and fresh baby spinach are sautéed gently with minced garlic to soften and integrate their flavors before adding them to the pasta.
Jumbo shrimp seasoned with a mix of garlic powder, Cajun seasoning, paprika, and dried parsley are cooked separately in butter for a flavorful, slightly spiced seafood addition. Combining the creamy pesto sauce with the sautéed vegetables and shrimp makes for a smooth, rich dish that balances earthy mushroom notes with bright spinach and aromatic pesto.
This pasta is suitable as a hearty weeknight dinner or a comforting meal when you want something with balanced flavors and textures. The option to adjust creaminess and seasonings allows customization to taste. Garnishing with extra Parmesan or red pepper flakes can accentuate the flavor according to preference.
Ingredients
CREAMY PESTO PASTA
- 3-4 cups farfalle pasta also known as bow-tie pasta
- 8 oz baby portobello mushrooms sliced
- 2.5 oz baby spinach leaves
- 2-3 cloves garlic (minced)
- 6 TBSP pesto homemade or store-bought
- ½ cup Parmesan Cheese plus extra to garnish, freshly grated
- ¼ cup milk or cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- olive oil a drizzle
- red pepper flakes a pinch, optional
- salt to taste
- black pepper to taste
FOR THE SHRIMP
- 21 Shrimp thawed if frozen, jumbo
- 1-2 TBSP butter
- 1/4-1/2 tsp parsley dried
- ¼ tsp garlic powder
- ¼ tsp Cajun seasoning blend (optional)
- ⅛ tsp onion powder
- ⅛ tsp paprika
- salt to taste
- black pepper to taste
Instructions
- First prep your shrimp as indicated earlier in the post and set aside in a cool bowl with ice water while you cook your vegetables and sauce.
- Bring a large non-stick pan to medium heat and saute the mushrooms, spinach and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.
- While your vegetables cook, boil your pasta in a medium pot per the box's instructions.
- Drain, return to pot, stir in pesto, and set aside.
- Once the mushrooms are tender and the spinach has wilted, pour in your milk or cream and reduce heat to low.
- Add parmesan, garlic powder. onion powder, and paprika as well as any salt and pepper to taste. Simmer on low, stirring to combine the flavors and melt the cheese.
- I left the salt and pepper up to your own personal tastes just to be on the safe side. Some prefer a saltier pasta dish while others like to only add a pinch. I wouldn't leave it out [the salt helps further amplify the flavors of the dish] but simply choose your amount based on preference!
- The noodles and vegetable sauce should be done around the same time.
- Pour the sauce over the pot of pesto noodles and stir.
- Use your stove top's "warm" setting to keep the pot warm or use the lowest heat setting available.
- Quickly saute your shrimp [this should only take a few minutes] with butter and seasonings and add to the warm pasta and sauce.
- If you like your pasta piping hot, simply increase the heat a bit and stir constantly while it heats, adding the shrimp at the end. You can remove the tails before serving if you'd like or leave them on for presentation as many restaurants typically do. Up to you!
- Spoon into bowls or pile onto plates and garnish with freshly grated parmesan cheese and a pinch of red pepper flakes.
- Serve immediately and enjoy!
Notes
- You can increase the amount of milk or cream and pesto to make the sauce saucier based on preference.
- Use freshly grated Parmesan for best melting and flavor.
- Cook shrimp carefully to avoid overcooking; a tender texture is ideal.
- Season the dish lightly to your taste, as salt levels vary by pesto brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 131mg | 44% |
| Sodium | 944mg | 39% |
| Potassium | 582mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3312IU | 66% |
| Vitamin C | 11mg | 12% |
| Calcium | 370mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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