Shrimp and Veggie Pesto Pasta

• Seafood

  • 21 Shrimp, jumbo

• Produce

  • 1 8 oz] container Baby portobello mushrooms
  • 2 1/2 oz Baby spinach, leaves
  • 2 cloves Garlic
  • 3/8 tsp Onion powder
  • 1/4 tsp Parsley, dried
  • 1/2 tsp Powdered garlic

• Condiments

  • 6 tbsp Pesto, homemade or store-bought

• Pasta & Grains

  • 3 cups Farfalle [bow-tie] pasta

• Baking & Spices

  • 1/4 tsp Cajun seasoning blend [optional
  • 3/8 tsp Paprika
  • 1 pinch Red pepper flakes [optional
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 drizzle Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Milk or cream
  • 1/2 cup Parmesan cheese

Found on peasandcrayons.com

Description

Ingredients

• 3-4 cups farfalle [bow-tie] pasta
• 1 [8 oz] container of sliced baby portobello mushrooms
• 2.5 oz baby spinach leaves
• 2-3 cloves of 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
• for the shrimp:
• 21 jumbo shrimp, defrosted
• 1-2 TBSP butter
• 1/4-1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp cajun seasoning blend [optional]
• 1/8 tsp onion powder
• 1/8 tsp paprika
• salt and pepper to taste

Directions

• First prep your shrimp as indicated earlier in the post and set aside in a cool bowl with ice water while you cook your vegetables and sauce.
• Bring a large non-stick pan to medium heat and saute the mushrooms, spinach and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.
• While your vegetables cook, boil your pasta in a medium pot per the boxs instructions.
• Drain, return to pot, stir in pesto, and set aside.
• Once the mushrooms are tender and the spinach has wilted, pour in your milk or cream and reduce heat to low.
• Add parmesan, garlic powder. onion powder, and paprika as well as any salt and pepper to taste. Simmer on low, stirring to combine the flavors and melt the cheese.
• I left the salt and pepper up to your own personal tastes just to be on the safe side. Some prefer a saltier pasta dish while others like to only add a pinch. I wouldnt leave it out [the salt helps further amplify the flavors of the dish] but simply choose your amount based on preference!
• The noodles and vegetable sauce should be done around the same time.
• Pour the sauce over the pot of pesto noodles and stir.
• Use your stove tops warm setting to keep the pot warm or use the lowest heat setting available.
• Quickly saute your shrimp [this should only take a few minutes] with butter and seasonings and add to the warm pasta and sauce.
• If you like your pasta piping hot, simply increase the heat a bit and stir constantly while it heats, adding the shrimp at the end. You can remove the tails before serving if youd like or leave them on for presentation as many restaurants typically do. Up to you!
• Spoon into bowls or pile onto plates and garnish with freshly grated parmesan cheese and a pinch of red pepper flakes.
• Serve immediately.