A twist on classic pesto, this version is a savory-sweet celebration of flavor thanks to red bell pepper and McCormick® Ground Cayenne Red Pepper. Blend ingredients until smooth in the food processor, then toss with your favorite pasta and plump cooked shrimp for an impressively delicious meal.
A twist on classic pesto, this version is a savory-sweet celebration of flavor thanks to red bell pepper and McCormick® Ground Cayenne Red Pepper. Blend ingredients until smooth in the food processor, then toss with your favorite pasta and plump cooked shrimp for an impressively delicious meal.
Key products
Instructions
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.
