TASTY PEA AND CUCUMBER SALAD¾ c. plain Greek yogurt2 T. white wine vinegar2 T. olive…
Pesto Coated Shrimp, Pasta with Spinach
| Pesto Coated Shrimp, Pasta with Spinach | Print |
Recipe By: Alice Morrow
Pesto Coated Shrimp, Pasta with Spinach
Ingredients
- 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
Instructions
- In large skillet, drizzle some olive oil. Heat on medium heat.
- Add onion, bell peppers and shrimp and sauté until shrimp are done.
- Add mushrooms and cook another 2 minutes.
- Add the pesto and blend well.
- 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.)
- Add pasta to the shrimp mixture.
- 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.
- Taste for seasoning
Notes
*****Serve in a nice pasta bowl and top with fresh grated parmesan cheese.
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