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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
PREP TIME
25 min
COOK TIME
340
CALORIES
21
INGREDIENTS

INGREDIENTS

  • 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

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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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