Pesto Shrimp and Veggies Over Linguine


By: Nutrition Starring YOU

Course: Main Dish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 4 Servings


  • 8 ounces Dreamfields Linguine

  • 1 tablespoon olive oil

  • 2 teaspoons garlic finely chopped, divided

  • 10 ounces white mushrooms sliced

  • 2 cups fresh spinach

  • 1 pound shrimp frozen or defrosted, raw

  • 1 cup cherry, cherry or mini heirloom tomatoes halved

  • 1/4 cup basil pesto (jarred)

  • 4 teaspoons Parmesan cheese shredded


  1. Cook pasta according to package directions; set aside.

  2. Heat large sauté pan over medium to medium-high heat; add olive oil. Add 1 teaspoon of the garlic; cook about 30 seconds. Add mushrooms; cook 3 to 5 minutes. Add spinach; cook 2 to 3 minutes or until wilted, stirring occasionally.

  3. With slotted spoon, transfer vegetables to large bowl. Drain any extra liquid from pan. Add shrimp with remaining teaspoon garlic to pan; cook about 4 minutes or until cooked through and opaque, stirring occasionally. Drain any liquid in pan. Return vegetables and accumulated liquid to pan; stir in tomatoes. Add pesto to shrimp and vegetables. Stir gently to combine; heat through. Remove from heat. Add pasta; toss to combine. Sprinkle with Parmesan cheese, if desired.

Nutritional Information

  • 410 Calories

  • 12 g Fat

  • 49 g Carbohydrates

  • 31 g Protein

  • 2 g Saturated Fat

  • 190 mg Cholesterol

  • 1160 mg Sodium

  • 7 g Dietary Fiber

LinguineRodgers Townsend