Back to Shrimp and Penne with Spring Herb Pesto All Reviews for Shrimp and Penne with Spring Herb Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 35 mins Servings: 4 shimp-penne-herb-pesto-med108164.jpg
Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 pound penne rigate 1 pound medium shrimp, peeled and deveined 1/2 pound snap peas (3 cups) 1/2 cup Spring Herb Pesto 4 ounces ricotta (1/2 cup) Extra-virgin olive oil and grated Parmesan, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4 shimp-penne-herb-pesto-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
shimp-penne-herb-pesto-med108164.jpg
shimp-penne-herb-pesto-med108164.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper 3/4 pound penne rigate 1 pound medium shrimp, peeled and deveined 1/2 pound snap peas (3 cups) 1/2 cup Spring Herb Pesto 4 ounces ricotta (1/2 cup) Extra-virgin olive oil and grated Parmesan, for serving (optional)
Directions
In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.
Reviews (3)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Reviews (3)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Add Rating & Review
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
5 star values: 3 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 02/26/2013 Loved this! It's a definite keeper! I made it using Trader Joe's Pesto. I bought nonfat Ricotta and luckily tasted it before using, yuk. I think Ricotta is one of those things that needs some fat. Instead I used French Sheep's milk feta and drizzled with meyer lemon olive oil. Martha Stewart Member Rating: Unrated 02/25/2013 Very good! Will make again. Love that only one pot is required. Had marscapone on hand so I subbed that for the ricotta. A bit sweet and rich but still great. Will use ricotta next time. Remember to season well before serving since pesto recipe was sans salt and pepper. Martha Stewart Member Rating: Unrated 02/25/2013 this was REALLY tasty. was skeptical but turned out great! I do not like parsley so I made my own traditional basil pesto. served with a trio-co lore salad (radicchio, romaine and arugula) with red wine vinaigrette. thanks sarah! love your videos and especially like the Sunday pre prep suggestions. keep up the great work!Martha Stewart Member
Rating: Unrated 02/26/2013
Loved this! It’s a definite keeper! I made it using Trader Joe’s Pesto. I bought nonfat Ricotta and luckily tasted it before using, yuk. I think Ricotta is one of those things that needs some fat. Instead I used French Sheep’s milk feta and drizzled with meyer lemon olive oil.
Rating: Unrated
Rating: Unrated 02/25/2013
Very good! Will make again. Love that only one pot is required. Had marscapone on hand so I subbed that for the ricotta. A bit sweet and rich but still great. Will use ricotta next time. Remember to season well before serving since pesto recipe was sans salt and pepper.
this was REALLY tasty. was skeptical but turned out great! I do not like parsley so I made my own traditional basil pesto. served with a trio-co lore salad (radicchio, romaine and arugula) with red wine vinaigrette. thanks sarah! love your videos and especially like the Sunday pre prep suggestions. keep up the great work!
All Reviews for Shrimp and Penne with Spring Herb Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp and Penne with Spring Herb Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
