
Red Pepper Pesto Shrimp Pasta

By: McCormick Kitchens
Made With:

A twist on classic pesto, this version is a savory-sweet celebration of flavor thanks to red bell pepper and McCormick Gourmet™ Organic Cayenne Pepper. Blend ingredients until smooth in the food processor, then toss with your favorite pasta and plump cooked shrimp for an impressively delicious meal.
Recipe Info
-
Prep Time:
20m
-
Cook Time:
25m
-
Ingredients:
21
-
Servings:
10
-
User Rating:
Ingredients
- Shrimp Pasta
- 2 teaspoons McCormick Gourmet® Organic Basil Leaves
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet® Organic Cayenne Red Pepper
- 1 pound (26 to 30 count) shrimp, peeled and deveined
- 1 pound pasta such as gemelli, tagliatelle, linguine, or penne
- 2 tablespoons extra-virgin olive oil
- 6 cups baby spinach
- 1/4 teaspoon McCormick Gourmet® Organic Garlic Powder
- Red Pepper Pesto
- 4 tablespoons extra-virgin olive oil, divided
- 3 medium red bell peppers, seeded and chopped
- 1 medium plum tomato, seeded and chopped
- 1 small yellow onion, chopped
- 1/4 cup baby spinach, chopped
- 2 teaspoons McCormick Gourmet® Organic Basil Leaves
- 1/2 teaspoon McCormick Gourmet® Organic Garlic Powder
- 1/4 teaspoon McCormick Gourmet® Organic Cayenne Red Pepper
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet® Organic Coarse Ground Black Pepper
- 1 teaspoon white wine vinegar
Nutrition Information
(per serving)
- Calories 340
- Carbohydrates 40 g
- Cholesterol 81 mg
- Fiber 4 g
- Protein 18 g
- Saturated Fat 3 g
- Sodium 652 mg
- Sugar 3 g
- Total Fat 12 g
A twist on classic pesto, this version is a savory-sweet celebration of flavor thanks to red bell pepper and McCormick Gourmet™ Organic Cayenne Pepper. Blend ingredients until smooth in the food processor, then toss with your favorite pasta and plump cooked shrimp for an impressively delicious meal.
Instructions
- For the Shrimp, mix basil, salt and cayenne in small bowl. Sprinkle evenly over shrimp. Refrigerate until ready to cook.
- For the Red Pepper Pesto, heat 1 tablespoon of the olive oil in large nonstick skillet on medium heat. Cook bell peppers, covered, about 12 minutes until softened, stirring occasionally.
- Add tomato, onion, spinach, basil, garlic powder and cayenne pepper to skillet. Cook and stir 6 minutes or until onion is softened. Remove from heat; allow to cool 5 minutes.
- Place bell pepper mixture, ricotta, Parmesan, salt and pepper in blender or food processor; cover. Process until smooth, scraping down sides as needed. Gradually add vinegar and 3 tablespoons of the remaining olive oil with machine running. Process until well blended and smooth. Set aside.
- Cook pasta as directed on package. Drain well, reserving 1/2 cup of the cooking water.
- Heat olive oil for Shrimp Pasta in skillet on medium-high heat. Add seasoned shrimp. Cook and stir 2 minutes. Stir in spinach and garlic powder; cook 1 minute longer just until shrimp turns pink and spinach is wilted. Turn off heat.
- Add pasta and Red Pepper Pesto to skillet; toss to coat well. Stir in reserved cooking water, 1 tablespoon at a time, until sauce is desired consistency. Serve immediately.