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Shrimp & Linguini with Spinach Pesto Sauce

Shrimp & Linguini with Spinach Pesto Sauce
Christopher Mohs

Once again, it was a quick effort to get dinner on the table tonight. Not wanting to take too long (20 minutes max) I took to my tried and true roasted shrimp recipe, a 6-10 minute oven and ready in the time it takes to boil the pasta. Since I wanted a light sauce and there happened to be spinach and Parmesan in the fridge, I figured a simple spinach pesto would do nicely.

In all, this dish took maybe 20 minutes from start to finish. Not bad for a yummy weeknight dinner.

Here’s how to make it.


For the Shrimp:
12 20 Ct Shrimp (peeled and deveined)
3 tbsp Butter
1 tbsp Olive Oil
Salt & Pepper to Taste

For the Linguini and Pesto:
2 cups Favorite Pasta
2-3 cups Spinach
1/4 cup grated Parmesan Cheese
3 tbsp Olive Oil
Pinch of Salt


Heat oven to 400 degrees. Bring a pot of water to a boil per pasta package directions. While water is coming to a boil line a baking sheet with aluminum foil and spread out shrimp in one later. Drizzle with olive oil, slice up butter and place over the shrimp and season with salt and pepper.

Once the pot of water comes to a boil, dump on pasta and out shrimp in the oven for 6-10 minutes (shift depending on the pasta cooking instructions).

While the pasta and shrimp are cooking, make the pesto with a food processor by combining spinach, Parmesan cheese, olive oil and salt and processing until a nice pesto sauce forms.

Once the pasta and shrimp is done, strain the pasta, toss with the pesto sauce and serve the shrimp over the top.

It’s just too easy not to whip up on a busy work night.