Thursday, June 9, 2022

Spinach Pesto Pasta with Shrimp #ImprovCookingChallenge

This delicious pasta is dressed in a pesto that contains not only basil but also spinach, parsley and roma tomato for an added nutritional boost.  Add some colorful cherry and grape tomatoes, some fresh asparagus and some tender shrimp and you have a complete one bowl meal in less than half an hour.

Spinach Pesto Pasta with Shrimp

Our Improv Cooking Challenge this month calls for us to use Pasta and Greens.......
Improv Logo

Juli of Pandemonium Noshery is hosting this month.  Thanks Juli, Pasta and Greens is a great theme and I'm happy to join in the fun.  Let's see who else joined and what they cooked up for us.......




pasta and wine

We had a little gap in the hot weather department and some serious rain this past Monday night through Tuesday afternoon.  Frank, John and I had taken our friend, Sr. Maryann, out to lunch for Mexican Food.  When we got home the rain had stopped and the sun was shining so we spent the afternoon putzing around the yard, taking advantage of the cooler weather.  

When the Teen got home from work we were still putzing and she was starving so I heated her up some leftovers while we finished our projects.

When we finally came in and realized that we were now getting hungry I went looking for something quick, easy and satisfying while Frank went into the wine fridge to find us a bottle to enjoy.

While he opened the wine, I put a pot of water on to boil and pulled some shrimp out of the freezer.  I placed the shrimp in a colander and placed it under cold running water while I prepped the ingredients and started the pesto.  

Spinach Pesto Pasta with Shrimp

Less than half an hour  and 1 glass of wine later.....dinner was served and it was amazing......

***NOTE:  This recipe makes much more pesto than you will need for the dinner.  Place remaining pesto in a small bowl, drizzle with olive oil and lay plastic directly onto the pesto sealing out any air. It will keep in the refrigerator for well over a week.  It is delicious on sandwiches, smeared on bread as a snack, put on top of grilled chicken or fish, added to softened butter and put onto steaks or stirred into soups.  


Entrees, Pasta, One Bowl Meals, Shrimp, Asparagus, Tomatoes, Pesto
Entrees, Pasta
Italian
Yield: 4-6 servings
Author: Wendy Klik
Spinach Pesto Pasta with Shrimp

Spinach Pesto Pasta with Shrimp

This delicious pasta is dressed in a pesto that contains not only basil but also spinach, parsley and roma tomato for an added nutritional boost. Add some colorful cherry and grape tomatoes, some fresh asparagus and some tender shrimp and you have a complete one bowl meal in less than half an hour.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

  • 3 handfuls baby spinach leaves
  • 1 handful basil leaves
  • small handful Italian parsley leaves
  • 1/2 roma tomato, seeded and chopped
  • 1/3 c. pine nuts
  • juice of half a lemon
  • salt and pepper, to taste
  • 1/3 c. grated Parmesan Cheese + more for sprinkling
  • 2 cloves garlic
  • 3 T. olive oil, divided
  • 1 lb. penne pasta
  • 12 asparagus spears, woody ends snapped off, cut into thirds
  • 1 T. butter
  • 1 lb. large shrimp, peeled,deveined, tails removed
  • pinch of red pepper flakes
  • half pint grape or cherry tomatoes, halved (I used a mixture of different colors)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the spinach and basil leaves and cook just until wilted. Remove from boiling water with a slotted spoon or spider and place immediately into ice water.
  3. Place the parsley, plum tomato, pine nuts, lemon, parmesan cheese, garlic, salt and pepper into the bowl of a food processor. Pulse 3-4 times, scrape the side of the bowl. Remove the spinach and basil from the ice water and squeeze dry. Place into the food processor along with 2 Tablespoons of the olive oil. Process to desired consistency. Set aside.
  4. Return the water to a boil and add the pasta cooking according to package directions and adding the asparagus during the last 3 minutes of cooking.
  5. Meanwhile, melt the butter with the remaining Tablespoon of oil in a large skillet over medium high heat.
  6. Season the shrimp with salt and pepper. Add to the skillet along with a pinch of crushed red pepper and cook until it starts to turn pink. Using a slotted spoon or spider remove the pasta and asparagus from the pot and add it to the shrimp in the skillet.
  7. Add about 1/3 cup of the pesto, reserving remaining pesto for another day. Toss together and then stir in the tomatoes. Add a little of the cooking water if the pasta is to dry, toss again and place into a large pasta bowl.
  8. Sprinkle with additional Parmesan cheese and serve.

Nutrition Facts

Calories

788.05

Fat (grams)

26.04

Sat. Fat (grams)

5.6

Carbs (grams)

95.99

Fiber (grams)

6.57

Net carbs

89.45

Sugar (grams)

7.82

Protein (grams)

44.67

Sodium (milligrams)

392.74

Cholesterol (grams)

197.45

6 comments:

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.

01 09 10