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one pot pesto pasta with oven baked shrimp.
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5 from 7 votes

One Pot Pesto Pasta (with oven baked shrimp)

This one pot pesto pasta is loaded with fresh spinach, pesto, and parmesan cheese! Made with a side of baked shrimp!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: dinner, lunch, meal prep
Cuisine: American, Italian
Keyword: baked shrimp pasta, creamy pasta recipe, one pot pasta recipe, one pot shrimp pasta, pesto pasta
Servings: 8 servings
Author: Food Dolls

Ingredients

  • 1 cup cherry tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons lemon olive oil or extra virgin olive oil
  • 4 cup low sodium vegetable broth
  • 1 pounds uncooked pasta shells or your choice of pasta
  • 1/4 cup prepared pesto
  • 1/3 cup heavy cream
  • 3 cups fresh baby spinach

Baked Shrimp

  • 1 pound large raw frozen shrimp 21-25 per pound (thawed)
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 3 cloves minced garlic

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1 pound large raw frozen shrimp, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 2 Tablespoons extra virgin olive oil, 3 cloves minced garlic
  • In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
  • Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
    1 pounds uncooked pasta shells
  • Add the cherry tomatoes, salt, pepper, oregano and thyme. Drizzle with oil. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
    1 cup cherry tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cup low sodium vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons lemon olive oil
  • Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
  • Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
    1/4 cup prepared pesto, 1/3 cup heavy cream, 3 cups fresh baby spinach
  • Serve immediately in your favorite pasta bowl. Top with shrimp.

Video

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 47g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 103mg | Sodium: 743mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1656IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg