Since I shared my FAVORITE pesto recipe last week I thought I would show you another delicious recipe that builds off the pesto dish. This is a Melissa original recipe that combines lots of random ingredients that I thought would taste good together….and as luck would have it, it works!
As always this recipe is an approximate of ingredients. My husband and I like left overs for lunch, so I always make a little more. Have fun!
1/3 Cup Homemade Pesto (Estimated amount-Pesto should be evenly distributed throughout dish)
1-1.5lbs of Shrimp (You can substitute chicken for this as well)
2 Cups of Spinach
5 Garlic Cloves
2 Tablespoons Olive Oil
Parmesan Cheese to Top
Pasta (any would work fine- I used Trader Joes Spinach and Chive Linguini)
Tomatoes (optional)- Sometimes I like to add fresh tomato chunks
Boil water and add a few shakes of salt, cook the pasta as directed. Meanwhile, sauté onion and garlic in the olive oil until they are soften. Add spinach until it wilts, remove to bowl.
Cook shrimp in the same pan on medium high heat, until it turns pink. Add shrimp and pesto to sautéed veggies. Drain the noodles and add them to the mixture. Mix throughly so the pesto spreads evenly through the dish. Add a 1/4 cup of parmesan cheese (or more if you like it cheesy). Stir and serve hot!
I would love to hear your variations with this recipe!