I‘m hooked on shrimp lately, most likely because Harris Teeter had a buy one-get-one-free sale on bags of jumbo shrimp last week. Needless to say, I was almost fresh out of shrimp recipes until I flipped through one of my hubby’s old Men’s Health magazines and found this one. I’s a tasty tweak to your pasta recipes and takes less than fifteen minutes to throw everything together. Serve it with a side salad and you’re set!
Ingredients
2 oz whole wheat penne pasta
12-14 large, deveined, peeled shrimp
2 TBS crumbled Gorgonzola cheese
2 cups chopped baby spinach
1 can diced tomato
2 TBS chopped walnuts
3 TBS ready-made pesto
Cook the pasta according to package directions; drain and put in a large bowl. Season shrimp with salt and pepper and cook in 2 TBS extra virgin olive oil until tender, about five to seven minutes.
Add the shrimp, cheese, spinach, tomato, walnuts and pesto to the pasta and mix well, helping the spinach to wilt a little. Buen provecho!
