Fresh Pesto Pasta with Shrimp and Spinach – Dairyfree

If you love pasta as much as we do, you’ll love this recipe! By adding in lots of yummy fresh veggies we can pretend it’s more salad than pasta, right? Either way you’ll have a delicious dinner ready in minutes.

We’ve made a cold version of this dish for summertime picnics that’s always a hit (we’ll share the recipe in a few weeks), but this version is perfect for a dinner that’s easy to prepare and only takes a few minutes, even with little hands.


  • 1/2 pound shrimp
  • 2 cups fresh spinach 
  • 1/2 box pasta (we used rotini)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons garlic, chopped (wet kind in the jar)
  • 1/2 red onion, chopped 
  • 1 lemon (juice)

Carson’s Pesto Recipe


Make pesto according to the link. Super easy! We made ours the night before and put it in the frig. It only takes a few minutes but we have colds and decided it was a cereal kind of night half way through the pesto prep. 

Cook pasta according to box. Chop onion.

Wash and cut spinach. Wash and cut shrimp in half.   Thankfully we used cooked shrimp for this recipe, because our Chef will taste test anything not nailed down! Stir pasta and drain when cooked to desired tenderness. Set aside. In large skillet, heat olive oil, garlic and shrimp for about 3- 5 mins on medium.     Stir in spinach and onions. Cook until the onions and spinach soften. (Another 3-5 mins)  Add in pasta and stir in pesto sauce. 

Final step is to squeeze the juice from one lemon over top.If you’re not a pesto lover, you’ll still enjoy this dish. The pesto adds just enough to give it a delicious, fresh taste without smothering all of the ingredients.  I think we have a winner! Enjoy! 


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