Shrimp and Pesto Penne
with Parmesan and Spinach
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
227 g
Fresh Penne
(Contains Wheat)
56 g
Onion, chopped
160 g
Tomato
2 unit
Garlic, cloves
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ cup
Basil Pesto
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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, cut tomatoes into 1/2-inch pieces. Peel, then mince or grate garlic.
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.
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 coat. Cover to keep warm. Set aside.
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.
Divide shrimp and pesto penne between plates. Sprinkle remaining Parmesan over top.
