Homemade pesto from spinach, arugula, and walnuts paired with lemon garlic shrimp, mushrooms, cherry tomatoes and spaghetti.
Please don't hate me, but I don't really like the traditional basil pesto. I've never been a huge fan of herbs (I still use them! Just not in large amounts). So I decided to make a healthier pesto from vegetables (and other swaps too) and it turned out amazing!
I am a big seafood lover so shrimp coming your way! Also mushrooms because they make any dish better (I have a habit of adding mushrooms to every dish for no reason other than I love mushrooms). And cherry tomatoes of course, because of the brightness and juiciness.
Don't forget the garlic and lemon! These two flavors bring this dish to life.
This pasta uses healthy swaps and traditional ingredients to make the best pesto pasta you can get.
Healthy Swaps
For the pesto, as I already mentioned, I used spinach and arugula for nutritional benefits and for taste. I also used walnuts partly because I like the taste, and partly because I have them in my house more often than pine nuts.
Pesto always has garlic in it, but even as a garlic lover I think the flavor is way too strong raw. I like to cook the garlic before putting it in, but you can keep it raw if you like it that way.
The last pesto swap: use a bit of water instead of fully olive oil. Not necessarily for health reasons (olive oil is very good for you), but because I personally don't like a super oily pasta. In the recipe I wrote it as "water or oil," so you can use either.
Shrimp swap: my favorite type of shrimp to use (highly recommend) is Argentine red shrimp. It's so much juicier and tastier than a regular shrimp. It's actually pink when it's raw, so you can see the difference between red shrimp and grey shrimp.
The shrimp I use is frozen (although make sure to fully defrost before cooking), extra large, peeled, and deveined.
Pasta swap: whole grain is the way to go! It's packed with fiber and tastes just as good as refined.
I really hope you enjoy this recipe! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see!
Shrimp + Mushroom Pasta with Spinach Arugula Pesto
Ingredients
For the Pasta
- 1.5-2 lb Argentine red shrimp peeled and deveined (I used extra large, frozen and defrosted)
- 3 cups sliced mushrooms
- 1 large onion
- ½ tablespoon lemon juice
- 2 cloves garlic minced
- 1 cup sliced cherry tomatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon garlic herb seasoning
- 1 lb whole grain spaghetti cooked
For the Pesto
- 2 cups packed spinach
- 2 cups packed arugula
- ⅓ cup walnuts
- 3 tablespoons grated Parmesan
- 3 tablespoons olive oil
- 2 tablespoons water or olive oil
- ½ tablespoon lemon juice
- 2 cloves minced garlic I used cooked
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon garlic herb seasoning
Instructions
- In a large pan, heat up 1 tablespoon olive oil on high heat. Add the shrimp and cook for 2-3 minutes on each side. On the last minute, add 1 clove garlic. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ tablespoon garlic herb seasoning and ½ tablespoon lemon juice. Remove from pan.
- On high heat, add another tablespoon of oil. Add the onion and cook for 2 minutes, then add mushroom. Lower heat to medium high and add garlic, cooking for a minute. Season with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon garlic herb seasoning. Add back the shrimp and cherry tomatoes, cooking for 1-2 minutes. Turn off the heat but keep the pan on the stove.
- In a food processor or blender, blend all the pesto ingredients: spinach, arugula, walnuts, Parmesan, oil, water, lemon juice, garlic, salt, pepper, and garlic herb seasoning.
- Add the vegetables, shrimp, and pesto to the cooked pasta and toss to combine. Add extra salt, pepper, or cheese if needed.
[…] Shrimp + Mushroom Pasta with Spinach Arugula Pesto […]