Spring is here and it’s the perfect time to indulge in lighter spring type recipes. Most of us (y’all *me side eyeing myself) have been doing the consistent work since the new year or earlier. And if you’ve been doing the work then you know exactly how important your nutrition is to achieve health goals. This delicious Pesto Shrimp & Veggie Pasta is a reminder that healthier options can and should taste good. Besides who doesn’t love a pasta dish that’s equal parts easy and tasty?Jump to Recipe
If we’re being honest staying on track during winter can be tough. Between holiday foods and then comfort foods to warm us up winter healthy eating can seem difficult. I honestly believe this is what makes spring such an important transition period for the average person. There’s something about the weather getting warmer but not HOT, flowers and leaves blooming, lighter fashion styles, etc. that signals our brain for bright new season. I mean we even spring clean and spring refresh our homes to match the brightness in our moods. So it’s only natural our food and eating habits go hand in hand. You’ve probably already seen more salads, and lighter recipes like this pesto shrimp & veggie pasta recipe across your social media timelines the last week or two. Whatever your goals may be this spring or summer I guarantee you won’t regret this recipe!
Pesto Shrimp & Veggie Pasta Tips:
- Use your own favorite vegetables! I absolutely LOVE mushrooms, but I know many who hate them…feel free to switch it up!
- Farfelle pasta is fun to use in this dish but it’s not the only option. Whatever type of pasta you love- use it!
- Remember that when shrimp are over cooked they get a rubbery texture. Bleh! To avoid this cook your shrimp lightly then add them at the very end when mixing the ingredients together.
- If and/or when you make this dish don’t forget to tag me in the picture or video on social media! 🙂
Pesto Shrimp & Veggie Pasta
The perfect pesto pasta recipe with fresh veggies, and a light spring/summer taste!
- 10 oz. Farfalle
- 1 Red Bell Pepper
- 1/2 White Onion
- 2 cups Spinach
- 2 cups Mushrooms
- 4 oz. Pesto
- 1 Tbsp Olive Oil
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Italian Seasoning
- 1 lbs Shrimp
- 1 Tbsp. Olive Oil
- 2-3 Tbsp. Lime Juice *1/2 of a lime squeezed*
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Italian Seasoning
In a large mixing bowl rinse your thawed shrimp and drain all of the water out. Add the lemon (or lime) juice, garlic powder, onion powder, paprika, red chili flakes, Italian seasoning, salt, and pepper to the clean shrimp.
Mix them together well and set to the side. (Let it marinate for at least 15. minutes) Start boiling a large pot of water with a tablespoon of olive oil and teaspoon of salt.
While waiting for the water to boil- slice your mushrooms, onion, and red bell pepper to your desired sizes. *Larger sizes take longer to cook if soft and less crunchy veggies is your goal* Set them to the side.
Pour the pasta noodles in the boiling water and cook until al dente. *Don’t over cook the noodles or they will be mushy*
In a large pan heat a tablespoon of olive oil over medium high heat. Then add the shrimp to the oil and cook for 3-5 minutes or until the shrimp turn slightly pink. Remove the shrimp from the pan and set to the side.
In the same pot add the sliced vegetables (EXCEPT the spinach) to the pot. Stir frequently to avoid burning. Mix until near your desired level of crunch or softness for the vegetables.
Add the cooked pasta, spinach, shrimp, and pesto to the pot. Turn the burner down to a medium low heat.
Gently mix the ingredients together until well combined. Stir for 3-5 minutes or until completely combined and cooked through.
Serve with shredded Parmesan or mozzarella cheeses and enjoy!
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