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This creamySpinach Pesto Pasta with Grilled Shrimpis made with goat cheese, packed with nutrients and topped with smokey grilled shrimp. It’s the ultimate pesto pasta dish!
Scale
Ingredients
- Goat Cheese Spinach Pesto:
- 2 cupsof spinach, packed
- 1garlic clove, minced
- 1/4 cupof pine nuts, toasted
- 1/2 cupof olive oil
- salt & pepper
- 1 teaspoonof lemon zest
- juice ofhalf alemon
- 1 teaspoonof honey
- 3 ozof goat cheese
- Pasta:
- 1磅的超宽面条
- 1lb. 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.
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