HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShrimp And Pesto Penne
topBanner
Shrimp and Pesto Penne

Shrimp and Pesto Penne

with Parmesan and Spinach

Fresh Pasta
Read more

This speedy pesto penne with shrimp comes together in a flash! Succulent shrimp cook so quickly, you'll have dinner on the table in no time.

Tags:Quick
Allergens:Shrimp/CrevettesGlutenMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsShrimp/Crevettes)

227 g

Fresh Penne

(ContainsGluten)

56 g

Yellow Onion

160 g

Roma Tomato

2 unit

Garlic, cloves

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

½ cup

Basil Pesto

(ContainsMilk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate72 g
Sugar3 g
Dietary Fiber6 g
Protein38 g
Cholesterol180 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomatoes into 1/2-inch pieces. Peel, then mince or grate garlic.

2

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring often, until tender, 3-4 min. Add shrimp and garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt and pepper. Set aside.

3

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat. Add pesto to penne, then stir to combine. Cover to keep warm. Set aside.

4

Add shrimp and veggies, spinach, reserved pasta water and half the Parmesan to the pot with penne. Season with salt and pepper, to taste, then stir until spinach wilts, 1 min.

5

Divide shrimp and pesto penne between plates. Sprinkle remaining Parmesan over top.