Shrimp Pesto Pasta with Spinach and Mushrooms
View original ↗
Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (63)

Shrimp Pesto Pasta with Spinach and Mushrooms

NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 77%
CARBS 99G51% OF CAL
7G FIBER9G SUGAR83G OTHER
FAT 27G31% OF CAL
7G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender shrimp and pasta swirled with pesto, spinach, and mushrooms in a light cream sauce. An impressive yet easy weeknight dinner for the family.

mainamericanpastashellfish
View the full recipe on Peas and Crayons →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 3-4 cups farfalle (bow-tie) pasta
  • 8 oz sliced baby portobello mushrooms
  • 2.5 oz baby spinach leaves
  • 2-3 cloves garlic ((minced))
  • 6 TBSP homemade or store-bought pesto
  • 1/2 cup freshly grated parmesan cheese (plus extra to garnish)
  • 1/4 cup milk or cream
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • a drizzle of olive oil
  • a pinch of red pepper flakes [optional]
  • salt and pepper to taste
  • 21 jumbo shrimp ((thawed if frozen))
  • 1-2 TBSP butter
  • 1/4-1/2 tsp dried parsley
  • 1/4 tsp cajun seasoning blend ((optional))
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
PREP
25M
SODIUM
920MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.