Shrimp & Veggie Pesto Pasta

photo cred: peasandcrayons.com

I made this over the weekend and it was a hit with Abigail and Josh, but not so much Mailie Ryan...though I attribute that to the fact that she eats like a chipmunk. I thought it was good, though it turned out slightly too heavy for me, so I'd like to tweak it a bit.

Shrimp & Veggie Pesto Pasta

Farfalle (bow-tie) pasta

8oz sliced baby portobello mushrooms

2.5 oz baby spinach leaves

2-3 cloves garlic, minced

6 tbsp pesto

1/2 c grated parmesan

1/4 c milk or cream (I used cream this time, so maybe I would have preferred milk)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

drizzle of olive oil

pinch of red pepper flakes

s&p to taste

For the shrimp:

shrimp, fresh or frozen

1/2 tbsp butter

1/4 -1/2 tsp dried parsley

1/4 tsp garlic powder

1/4 tsp cajun seasoning

1/8 tsp onion powder

1/8 tsp paprika

s&p to taste

Bring a large non-stick pan to medium heat and saute mushrooms, spinach, and garlic with a drizzle of oil, taking care not to burn the garlic.

While your veggies cook, boil your pasta in a medium pot. Drain, return to pot, stir in pesto, and set aside.

Once the mushrooms are tender and the spinach has wilted, pour in your milk/cream and reduce heat to low. Add parmesan, garlic powder, onion powder, paprika, and s&p. Simmer on low, stirring to combine and melt the cheese.

Pour the sauce over the pot of pesto pasta and stir. Keep on warm.

Quickly saute your shrimp with butter and seasonings, then add to the warm pasta and sauce.

Bon Appetite!