Grammy's Kitchen · Pesto Pasta · Shrimp Pesto Pasta
One of 66 pesto pasta recipes we measured
1 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 12% |
| protein add | 141% | 22% |
| aromatics | 0% | 1% |
| vegetables and beans | 142% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces spaghetti (or other long pasta) |
| 454 g | 1 pound medium shrimp (peeled and deveined) |
| 1 g | 1/2 teaspoon dried oregano |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 27 g | 2 tablespoons olive oil (divided) |
| 484 g | 1 pint grape tomatoes |
| 3/4 cup pesto (homemade or store-bought) | |
| 25 g | 1/4 cup grated Parmesan cheese |
| fresh basil (and lemon wedges, optional) |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight and it was absolutely amazing as with all of your recipes! I added some fresh spinach I had previously frozen and it added another color to this beautiful dish and extra health benefits. I’ll have to make this again to impress some guests!!” — a cook, 5.0★