Pesto Coated Shrimp, Pasta with Spinach
Pesto Coated Shrimp, Pasta with Spinach
Recipe By:
  • Olive oil
  • 1 ½-2 lbs. of medium peeled shrimp, seasoned
  • 1 c. chopped onion
  • ½ each of the red, yellow, orange, green bell peppers (cut into slices and then cut into nice pieces—not too fine)
  • ½ c. sliced mushrooms or more
  • 1 (12-16 oz.) Tri-Color Rotini Whole Wheat Pasta, boiled and drained
  • 3-4 T. pesto
  • 1 (9-oz.) bag of fresh baby spinach
  • Fresh grated parmesan cheese
  • Salt, black pepper to taste
  1. In large skillet, drizzle some olive oil. Heat on medium heat.
  2. Add onion, bell peppers and shrimp and sauté until shrimp are done.
  3. Add mushrooms and cook another 2 minutes.
  4. Add the pesto and blend well.
  5. Boil pasta in salted water with some olive oil added (about 2 T.) Drain. Always hold back 1-2 c. of the pasta water (may or may not use it.)
  6. Add pasta to the shrimp mixture.
  7. Turn heat off, add spinach and blend in well. If mixture is too dry, add some of the pasta water. If not, just discard pasta water.
  8. Taste for seasoning
*****Serve in a nice pasta bowl and top with fresh grated parmesan cheese.
Recipe by Geaux Ask Alice! at