When you’re craving something light and fresh, this shrimp pasta recipe is a go-to. Juicy shrimp, sautéed spinach and blistered cherry tomatoes are tossed with spaghetti and a swirl of Divina Basil Pesto.
INGREDIENTS
1 pound jumbo shrimp (21 to 25 count), peeled and deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of baking soda (optional)
12 oz spaghetti
3 tbsp olive oil, divided
2 garlic cloves, minced
1 pt cherry or grape tomatoes, halved (about 2 1⁄2 cups)
¾ c Divina Basil Pesto
¼ tsp crushed red pepper flakes (optional)
3 c baby spinach
Grated Parmesan cheese (optional)
Fresh basil leaves (optional)
INSTRUCTIONS
- Season shrimp with salt, pepper and baking soda (if using), and set aside.
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque. Remove from the pan and set aside.
- Lower heat to medium, add remaining olive oil, and sauté garlic for 30 seconds. Add tomatoes and a pinch of salt.
- Cook until softened, about 2 to 3 minutes. Stir in spinach and red pepper flakes.
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Return shrimp to the skillet along with the pasta. Add Divina Basil Pesto and a splash of pasta water. Toss to coat, adding more water if needed to loosen the sauce.
- Taste and adjust seasoning, then top with grated Parmesan and fresh basil if desired.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
