This shrimp pesto pasta with spinach and mushrooms is a great weeknight dinner option that you can whip up easily in no time. A deliciously impressive dish that everyone around the dinner table will surely love and enjoy!
INGREDIENTS
- 8 ounces sliced baby portobello mushrooms
- 3-4 c. farfalle (bow-tie) pasta
- 2.5 ounces of baby spinach leaves
- 6 tablespoons homemade or store-bought pesto
- 2-3 cloves of garlic (minced)
- 1/2 c. freshly grated Parmesan cheese, plus extra to garnish
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 c. milk or cream
- 1/4 teaspoon onion powder
- a drizzle of olive oil
- salt and pepper to taste
- a pinch of red pepper flakes (optional)
- Shrimp:
- 1-2 tablespoons butter
- 21 jumbo shrimp (thawed if frozen)
- 1/4-1/2 teaspoon dried parsley
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- salt and pepper to taste
- 1/4 teaspoon Cajun seasoning blend (optional)
INSTRUCTIONS
Step 1: Prep the shrimp. In a cool bowl with ice water, place the shrimps and set them aside while cooking the veggies and sauce.
Step 2: In a large non-stick pan, drizzle a little bit of your preferred healthy oil. Then, place the mushrooms, spinach, and garlic and saute over medium heat, making sure not to burn the garlic.
Step 3: In the meantime, cook the pasta in a medium pot following the package directions until al dente. Drain the pasta when done and return the pasta to the pot. Add the pesto, toss well, and set aside.
Step 4: To the pan with the tender mushrooms and wilted spinach, pour the milk or cream. Then, adjust the heat to low. Add the Parmesan, garlic powder, onion powder, and paprika. To taste, season with salt and pepper. Let everything simmer over low heat, stirring well until the flavors are blended and the cheese has melted.
Step 5: Over the pesto noodles, pour the sauce, and toss well. To keep the pot warm, set it on your stovetop to the lowest heat setting.
Step 6: In butter and seasonings, quickly saute the shrimp for a couple of minutes, then add them to the warm pasta and sauce.
Step 7: For a piping hot pasta, slightly increase the heat and constantly stir the pasta as it heats, adding the shrimp at the very end. If desired, remove the shrimp’s tail before serving or leave them on.
Step 8: Serve the shrimp pesto pasta with spinach and mushrooms immediately, garnished with some freshly grated Parmesan cheese and a pinch of red pepper flakes. Enjoy!