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Shrimp + Mushroom Pasta with Spinach Arugula Pesto

Homemade pesto from spinach, arugula, and walnuts paired with lemon garlic shrimp, mushrooms, cherry tomatoes and spaghetti.
Prep Time 15 minutes
Cook Time 15 minutes
Course Meals
Servings 6

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
  • 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.