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Shrimp Pesto Pasta with Spinach and Mushrooms
4.9 from 186 votes

Shrimp Pesto Pasta with Spinach and Mushrooms

This Shrimp Pesto Pasta features farfalle tossed in a creamy blend of pesto, Parmesan, and milk, combined with sautéed baby portobello mushrooms, spinach, and garlic. Jumbo shrimp seasoned lightly with garlic powder, parsley, and optional Cajun spices add a tender, flavorful protein component. The dish offers a creamy texture with herbaceous and mild spicy undertones, making for a comforting and well-rounded pasta bowl.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 3 servings
Calories: 519 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. While your vegetables cook, boil your pasta in a medium pot per the box's instructions.
  4. Drain, return to pot, stir in pesto, and set aside.
  5. Once the mushrooms are tender and the spinach has wilted, pour in your milk or cream and reduce heat to low.
  6. 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.
  7. 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!
  8. The noodles and vegetable sauce should be done around the same time.
  9. Pour the sauce over the pot of pesto noodles and stir.
  10. Use your stove top's "warm" setting to keep the pot warm or use the lowest heat setting available.
  11. Quickly saute your shrimp [this should only take a few minutes] with butter and seasonings and add to the warm pasta and sauce.
  12. 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!
  13. Spoon into bowls or pile onto plates and garnish with freshly grated parmesan cheese and a pinch of red pepper flakes.
  14. 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

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%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 519

% 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.