Red Pepper Pesto Shrimp Pasta

A twist on classic pesto, this version is a savoury-sweet celebration of flavour thanks to red bell pepper and McCormick Gourmet™ Organic Cayenne Pepper. Blend ingredients until smooth in the food processor, then toss with your favourite pasta and plump cooked shrimp for an impressively delicious meal.
20 min
25 min


  • Shrimp Pasta
  • 2 teaspoons (10 mililiters) Organic Basil Leaves
  • 1/2 teaspoon (2 mililiters) salt
  • 1/4 teaspoon (1 mililiters) 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 mililiters) extra-virgin olive oil
  • 6 cups (1.5 liters) baby spinach
  • 1/4 teaspoon (1 mililiters) Organic Garlic Powder
  • Red Pepper Pesto
  • 4 tablespoons (60 mililiters) 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 mililiters) baby spinach , chopped
  • 2 teaspoons (10 mililiters) Organic Basil Leaves
  • 1/2 teaspoon (2 mililiters) Organic Garlic Powder
  • 1/4 teaspoon (1 mililiters) Organic Red Pepper Cayenne
  • 1/2 cup (125 mililiters) ricotta cheese
  • 1/4 cup (60 mililiters) grated Parmesan cheese
  • 1/2 teaspoon (2 mililiters) salt
  • 1/4 teaspoon (1 mililiters) Organic Black Pepper Coarse Grind
  • 1 teaspoon (5 mililiters) white wine vinegar


  • 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.


(per Serving)

Nutrition information coming soon.