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Shrimp Pesto Pasta

A perfect recipe which combines a mixture of energy releasing carbs and muscle building protein that is packed with flavour

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A perfect recipe which combines a mixture of energy releasing carbs and muscle building protein that is packed with flavour. This recipe is quick to make and can be eaten anytime during the day to help with your muscle building goals.

Ingredients:
4 oz penne pasta
12–14 medium-size peeled shrimp
3 cups chopped baby spinach (or spinach of any kind, really)
1 cup halved cherry tomatoes (or 1 chopped tomato)
3 Tbsp ready-made pesto (or make your own if you’re a show off, but the beauty of this recipe is that it’s quick and easy!)
3 Tbsp crumbled Gorgonzola cheese
2 Tbsp diced walnuts

Directions:
1. Boil the pasta according to the package directions.

2. If you’re using frozen shrimp, defrost them by running cool water over them.

3. Heat 1 tbsp. olive oil in a pan on the stove. Season with pepper (shrimp are already salty) and saute the shrimp for about 3 to 4 minutes over medium-high heat. Remove them from the skillet once they are firm and opaque

4. Drain the pasta.

5. Transfer the pasta to a large bowl and add the remaining ingredients, stirring well to help wilt the spinach and mix in the pesto.

Serves: 4

Nutritional information (per serving)
Calories: 249Kcal
Protein: 32g
Carbs: 20g
Fat: 3.1g

Shrimp Pesto Pasta

Tagged: Dinner, Lunch
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