One Pot Pesto Pasta (with oven baked shrimp)

One Pot Pesto Pasta (with oven baked shrimp)

from fooddolls.com
28 min

Ingredients

  • 1 lb uncooked pasta shells (or your choice of pasta)
  • 1 cup cherry tomatoes
  • 2 tsp lemon olive oil (or extra virgin olive oil)
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 4 cup low sodium vegetable broth
  • 1/4 cup prepared pesto
  • 1/3 cup heavy cream
  • 3 cups fresh baby spinach
  • 1 lb large raw frozen shrimp (21-25 per pound) (thawed)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 2 tbsp extra virgin olive oil
  • 3 cloves minced garlic

Directions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.

  3. 3

    In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.

  4. 4

    Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.

  5. 5

    Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.

  6. 6

    Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.

  7. 7

    Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot – this will allow the spinach to naturally wilt without getting too soggy.

  8. 8

    Serve immediately in your favorite pasta bowl. Top with shrimp.