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Spinach Basil Pesto Pasta and Shrimp

Related recipes: Main Courses, Low-Sugar
Spinach Basil Pesto Pasta and Shrimp: Main Image
From: Eclectic Recipes

Quick Facts

Servings: 7
Prep Time: 20 min.
Cook Time: 30 min.
Total: 50 min.

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Angie McGowan
Peppery shrimp served over pasta in a homemade pesto sauce.

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. Sauté 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

Calories 545
  Calories from Fat 195 (36%)
(34%)Total Fat 22g
(30%)Saturated Fat 6g
Poly-Unsaturated Fat 3g
Mono-Unsaturated Fat 11g
(41%)Cholesterol 122mg
(8%)Sodium 184mg
(21%)Potassium 722mg
Total Carbohydrate 56g
(18%)Dietary Fibre 4g
Sugars 2g
Sugar Alcohols 0g
(51%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered 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 2024.