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One Pot Pesto Pasta (with oven baked shrimp)

Alia and Radwa
This one pot pesto pasta is loaded with fresh spinach, pesto, and parmesan cheese! Made with a side of baked shrimp!
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course dinner, lunch, meal prep
Cuisine American, Italian
Servings 8 people
  • 1 lb uncooked pasta shells (or your choice of pasta)
  • 1 cup cherry tomatoes
  • 2 tsp lemon olive oil (or extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 4 cup low sodium vegetable broth
  • 1/4 cup prepared pesto
  • 1/3 cup heavy cream
  • 3 cups fresh baby spinach

Baked Shrimp

  • 1 lb large raw frozen shrimp (21-25 per pound (thawed))
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 2 tbsp extra virgin olive oil
  • 3 cloves minced garlic
  • Preheat oven to 400 degrees F.
  • In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
  • 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.
  • Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
  • 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.
  • Serve immediately in your favorite pasta bowl. Top with shrimp.


Keyword baked shrimp pasta, creamy pasta recipe, one pot pasta recipe, one pot shrimp pasta, pesto pasta
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