Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
Dinner comes together in a snap by cooking succulent shrimp and pasta all in the same pan. Tossed with a fresh spinach and basil pesto sauce and garnished with sweet baby tomatoes for a bright and colorful dish.
1HR
$5.67
Ingredients
Servings
4
Pesto Sauce
4 cups
Fresh Baby Spinach, loosely packed
2 cups
Fresh Basil Leaves, loosely packed
3 cloves
Garlic, peeled
1/2 cup
Walnut
1/2 cup
Grated Parmesan Cheese
1/2 cup
Extra-Virgin Olive Oil
as needed
Shrimp Pasta
1 lb
Shrimp, peeled, deveined
as needed
as needed
1 Tbsp
Extra-Virgin Olive Oil
8 oz
Penne Pasta
4 cups
Vegetable Stock
1 cup
Cherry Tomato, halved
Nutrition Per Serving
Calories
757
Fat
45.6 g
Protein
38.4 g
Carbs
51.8 g