Pesto Shrimp with Spinach, Sun Dried Tomatoes and Quinoa Pasta

I found this recipe from a blog that I am following. It sounds amazing, so I have to repost! Please find more information about the recipe at:

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1lb. Shrimp (either fresh or frozen)

1 package quinoa spaghetti

1 or 2 cloves minced garlic

1tsp olive oil

1 box frozen chopped spinach (may substitute fresh, and chop well if you prefer)

Juice of 1/2 lemon

Smidge of butter

3 or 4 teaspoons of Goya Softito Tomato base

1/2 jar Classico pesto sauce (or make your own pesto)

A few sun dried tomatoes- I don’t usually count. I add what I feel looks right.

Salt and pepper to taste


In large skillet, sautéed garlic, butter, olive oil until fragrant. Add sun dried tomatoes and shrimp. Squeeze lemon over shrimp. Add cooked spinach- mix thoroughly. Add Softito seasoning and salt and pepper to taste and stir well.

While this is cooking, in a separate pot, bring water to a boil and add quinoa pasta with one drop of olive oil. Keep stirring pasta until cooked. Strain pasta.

Incorporate pasta with shrimp mixture in the skillet. Mix in pesto and stir well.

Serve with organic bread or as is. Add some shaved or grated Parmesan cheese.


Serve with lobster, or scallops, or fish, or chicken. Incorporate move vegetables or tofu for a vegetarian option.

Cooking doesn’t have to be complicated. Sticking with simple ingredients that have a lot of flavor are sure to please anyone!

Try this recipe out! I’d love to hear how you enjoyed it! Leave a comment!

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