Pesto pasta is delicious, but sometimes it needs a little something extra. Something fresh and maybe some protein. Well, this recipe has both. The spinach adds to the pesto to make the dish bright and vibrant, and the shrimp make it a full meal instead of just a carbohydrate overload.
If you’re looking for a little extra heat, add more crushed red pepper flakes, or take them out entirely if you’re serving the whole family and the little ones aren’t keen on spice. Definitely serve them on the side, though; there’s nothing better than a pasta dish with crushed red pepper (even if they’re just sprinkled on top).
Shrimp, pesto and spinach spaghetti
4
10 minutes
10 minutes
20 minutes
8 ounces spaghetti, uncooked
1 cup walnuts
1/2 tablespoon olive oil
1 pound frozen shrimp (uncooked, but shelled and deveined)
Kosher salt
1 cup water or stock
3 tablespoons butter, cold
1 cup basil pesto
Spinach
1/2 cup Parmigiano Reggiano, grated
Cook the pasta according to the directions on the box until al dente.
Heat the oven to 350 F.
Put the walnuts on a baking sheet and toast for 8 to 12 minutes. Set aside.
While the pasta is cooking and the walnuts are toasting, heat the olive oil in a large and deep skillet over high heat.
Sprinkle kosher salt on the shrimp and a bit into the skillet.
Add the shrimp and cook 1 minute per side. Remove to a large mixing bowl.
Return the pan to the heat, and deglaze with a cup of water or stock, scraping the pan to detach any fond. Reduce water by half, about 1 to 2 minutes
Remove the pan from the heat and add the butter. Move the pan constantly until the butter is emulsified in the liquid.
Pour the liquid over the shrimp
Add the cooked spaghetti, pesto, spinach, Parmigiano Reggiano and walnuts to the bowl, and mix to combine.
Serve immediately.