Description
This creamy Spinach Pesto Pasta with Grilled Shrimp is made with goat cheese, packed with nutrients and topped with smokey grilled shrimp. It’s the ultimate pesto pasta dish!
Ingredients
Scale
- Goat Cheese Spinach Pesto:
- 2 cups of spinach, packed
- 1 garlic clove, minced
- 1/4 cup of pine nuts, toasted
- 1/2 cup of olive oil
- salt & pepper
- 1 teaspoon of lemon zest
- juice of half a lemon
- 1 teaspoon of honey
- 3 oz of goat cheese
- Pasta:
- 1lb. of fettuccini pasta
- 1 lb. of large shrimp, deveined and shells off
- olive oil
- salt & pepper
Instructions
- In a blender, add spinach, garlic, pine nuts, lemon zest, lemon juice, honey, salt & pepper. Blend for 30 seconds.
- Add in olive oil and goat cheese. Blend until smooth. Store in refrigerator.
- Bring a large pot of water to add a boil and add in 1lb. of pasta {i used fettuccini}. Cook until al dente, will tell you on box label how long.
- Heat grill to medium high heat.
- Season large shrimp with olive oil, salt, & pepper.
- Place on grill and cook for 2-3 minutes per side.
