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.

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/
1HR
Total Time
$5.67
Cost Per Serving
Ingredients
Servings
4
us / metric
Pesto Sauce

4 cups
Fresh Baby Spinach, loosely packed

1/2 cup
Walnut

1/2 cup
Extra-Virgin Olive Oil
Shrimp Pasta

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