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Pesto Penne with Shrimp and Spinach

Prep Time:

15 - 20 minutes

Cook Time:

15 - 20 minutes




About the Recipe


  • 16 ounces penne pasta

  • 2 pounds large shrimp, peeled and deveined

  • 6 cloves garlic, minced

  • 4 tablespoons olive oil

  • 8 cups fresh spinach leaves

  • Salt and pepper to taste

  • 1/2 cup of Big Tone’s Homemade Basil Pesto

  • Grated Parmesan cheese for garnish

  • Fresh lemon wedges for serving


Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.


Prepare the Shrimp and Spinach: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside.


Add the Spinach: In the same skillet, add the fresh spinach leaves. Cook and stir until the spinach wilts, about 2-3 minutes.


Combine Pasta with Pesto: Return the cooked penne to the pot. Add the cooked spinach and shrimp to the pot as well. Add Big Tone’s Homemade Basil Pesto to the pot and toss everything together until the pasta, shrimp, and spinach are evenly coated with pesto. If the sauce seems too thick, you can add some reserved pasta water to thin it out.


Serve: Divide the pesto penne with shrimp and spinach among serving plates. Garnish with grated Parmesan cheese and serve with fresh lemon wedges on the side for squeezing over the pasta.

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