20 min
PREP TIME
25 min
COOK TIME
340
CALORIES
21
INGREDIENTS
INGREDIENTS 10 SERVINGS
- Shrimp Pasta
- 2 teaspoons (10 milliliters) Organic Basil Leaves
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliters) Organic Red Pepper Cayenne
- 1 pound (500 grams) (26 to 30 count) shrimp , peeled and deveined
- 1 pound (500 grams) pasta , such as tagliatelle, gemelli, linguine, or penne
- 2 tablespoon (30 milliliters) extra-virgin olive oil
- 6 cups (1.5 liters) baby spinach
- 1/4 teaspoon (1 milliliters) Organic Garlic Powder
- Red Pepper Pesto
- 4 tablespoons (60 milliliters) extra-virgin olive oil , divided
- 3 medium red bell peppers , seeded and chopped
- 1 medium plum tomato , seeded and chopped
- 1 small yellow onion , chopped
- 1/4 cup (60 milliliters) baby spinach , chopped
- 2 teaspoons (10 milliliters) Organic Basil Leaves
- 1/2 teaspoon (2 milliliters) Organic Garlic Powder
- 1/4 teaspoon (1 milliliters) Organic Red Pepper Cayenne
- 1/2 cup (125 milliliters) ricotta cheese
- 1/4 cup (60 milliliters) grated Parmesan cheese
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliters) Organic Black Pepper Coarse Grind
- 1 teaspoon (5 milliliters) white wine vinegar
Preparation
- 1 For the Shrimp, mix basil, salt and cayenne in small bowl. Sprinkle evenly over shrimp. Refrigerate until ready to cook.
- 2 For the Red Pepper Pesto, heat 1 tablespoon (15ml) of the olive oil in large nonstick skillet on medium heat. Cook bell peppers, covered, about 12 minutes until softened, stirring occasionally.
- 3 Add tomato, onion, spinach, basil, garlic powder and cayenne pepper to skillet. Cook and stir 6 minutes or until onion is softened. Remove from heat; allow to cool 5 minutes.
- 4 Place bell pepper mixture, ricotta, Parmesan, salt and pepper in blender or food processor; cover. Process until smooth, scraping down sides as needed. Gradually add vinegar and 3 tablespoons (45ml) of the remaining olive oil with machine running. Process until well blended and smooth. Set aside.
- 5 Cook pasta as directed on package. Drain well, reserving 1/2 cup (125ml) of the cooking water.
- 6 Heat olive oil for Shrimp Pasta in skillet on medium-high heat. Add seasoned shrimp. Cook and stir 2 minutes. Stir in spinach and garlic powder; cook 1 minute longer just until shrimp turns pink and spinach is wilted. Turn off heat.
- 7 Add pasta and Red Pepper Pesto to skillet; toss to coat well. Stir in reserved cooking water, 1 tablespoon (15ml) at a time, until sauce is desired consistency. Serve immediately.
