Shrimp Pasta with Pesto Sauce Recipe

Ingredients:

• 1 lb ex-large cooked peeled, de veined shrimp, or do it yourself
• 1 lb small shell pasta (I used Barilla Pipette)
• 1 bag (8oz) fresh shredded Parmesan cheese
• 1/2 cup grated Romano & Parmesan cheese
• 1 pt cherry tomatoes, halved
• 1 jar (6oz) pesto sauce
• 4 large cloves garlic, chopped fine
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3 scallions, snipped in 1/8 pieces
• 6 large fresh basil leaves, snipped
• 1 bag (6oz) fresh baby spinach
• 1 pt half and half
• seasonings; 1/4 tsp each, black pepper, salt, Italian seasoning & Oregano.
• 1 (6oz) fresh mozzarella ball, cut into slices, then into cubes

Steps:

1. Boil pasta al dente and set aside. Reserve 1/2 cup of pasta water.
2. Using a large covered skillet, pour olive oil and add butter to it. Add the scallions, chopped garlic and basil. Let it get hot and sizzle, stirring well.

 
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3. Use the pasta water to cool down.
4. Add shrimp and tomato halves stirring gently. Add seasonings.

 

 
5. Sprinkle with grated cheese, stirring well. Add the pesto sauce and rinse the jar with water and pour over sauce. Heat

 
6. Add spinach and cover for 1 minute.

 
7. Toss quickly over and over to fold all together. Now add pasta quickly tossing to heat well but not over cooking.
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8. Turn heat off and serve in pasta bowls, topping each bowl with a handful of shredded Parmesan cheese.
9. Add more salt after tasting (opt).