Pesto Shrimp With Penne Pasta

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Protein & Penne, Classic Pasta Taste

  Barilla

  6 oz or 168g

• Basil Pesto

  Kirkland Signature

  ¼ cup or 60g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Feta cheese

  ¼ cup, crumbled or 38g

• Baby Spinach

  H-E-B

  4 cups or 113g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  1 tbsp or 15g

Directions

1. Boil a pot of water over high heat. Begin cooking the penne pasta as directed on the package (around 10 minutes). I recommend you add some sea salt to the water before boiling.
2. Meanwhile, if the shrimp are not already shelled/cleaned, do that. Pat the shrimp dry with a paper towel and begin heating another large skillet over medium heat.
3. Add 1 tbsp of olive oil and cook shrimp 1-2 min/side until opaque.
4. Drain pasta and then place the pasta in the skillet with the shrimp. Pour the pesto over the pasta/shrimp mixture.
5. Toss in the tomatoes and chopped spinach. Crumble the feta over the pasta, divide across 2 plates, and serve.

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