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!
Ingredients
- 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
Instructions
- 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.
Video
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