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Pesto Shrimp Pasta

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

Pesto Shrimp Pasta


  • 3/4 lb. medium shrimp, peeled and deveined
  • 1/4 cup basil pesto
  • 8 oz. angel hair pasta
  • 1/4 cup extra virgin olive oil
  • 2 to 3 tbsp. sliced fresh garlic
  • 1/2 pint grape tomatoes, halved
  • 1 1/2 cups coarsely chopped fresh spinach
  • 1/4 cup shredded Romano or Parmesan (1 oz.)


  1. In a small bowl combine shrimp and pesto; toss to coat. Set aside.
  2. Bring a large pot of salted water to boiling. Add pasta; cook al dente  according to package directions. Drain; reserve 1/3 cup pasta water.
  3. Meanwhile, in a large skillet heat oil over low heat. Add garlic; cook 5 to 7 minutes or until tender. Transfer to a small bowl. Increase heat to medium. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.
  4. Add tomatoes, spinach, pasta and reserved pasta water; toss to coat. Season with salt and freshly ground pepper to taste. Transfer to a large serving bowl, sprinkle with Romano, and serve.

Per serving: 498 calories, 25g fat, 5g saturated fat, 141mg cholesterol, 324mg sodium, 45g carbohydrate, 6g fiber, 29g protein


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