Recipe: Pesto Shrimp Penne Pasta

Pesto Shrimp Penne Pasta

makes 3 servings


  • 3-4 ounces of Penne pasta
  • 12-16 medium precooked, peeled shrimp (If you buy raw shrimp, just cook it as we did)
  • 2 Tablespoons crumbled Gorgonzola cheese
  • 3 cups baby Spinach, chopped (relatively large is fine)
  • 1 Tomato, chopped (we used 2 small Roma Tomatoes because they’re cheaper)
  • 2 Tablespoons walnuts, chopped
  • 3 Tablespoons ready-made Pesto

PS - ingredients

If you’re using frozen shrimp then thaw the shrimp by running warm water over them. If the shrimp is uncooked, then saute the shrimp in a small pan for 4-5 minutes.

Cook the pasta according to directions on package.

Drain pasta and put back into the pot you cooked it in.

Combine all of the ingredients with the pasta and stir until it is mixed well. Cook on low heat until spinach wilts and pasta is warmed through – maybe 2-3 minutes. It shouldn’t be too warm (i.e. don’t melt the Gorgonzola). This pasta isn’t served extremely hot.

PS - gorgonzola

Serve and ENJOY!

PS - salad

Original recipe found at Men’s Health

About the Author

By , on Feb 21, 2012
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of

How to Become Rich e-Course

Budgeting 101


  1. Jackie Walters says:

    Andy – I made this recipe tonight. Delicious and Healthy! I used grape tomatoes cut in half because I didn’t have Roma tomatoes and opted to leave out the walnuts (my husband doesn’t like nuts in his foods – not even brownies). So easy to make! One suggestion but it wasn’t a big deal for us is if using ready to eat shrimp to take off the tails first!

    I bet this would be good with Salmon too!

    Pesto: you can also make a batch of it ahead of time and freeze it in an ice cube tray. Pop one out when you need some.

    • Andy says:

      LOL. Jackie, I’m really sorry. I always take off the tails. I just totally forgot to mention that as a step – I kind of just assumed people do it automatically.

      Sorry about that!

      That’s a really good call about the salmon by the way. I will try that!

  2. Looks delicious! I’ve never made Pesto before. I think I need to try!

  3. Looks like an awesome recipe Andy. We have some penne we should use before I move. Maybe I’ll whip up something like this. I’m not big on walnuts though. So I might replace that will almond slices.

  4. bax says:

    Hot tip of the day: Pesto freezes well. Make a batch with all the fresh basil from your farmers market for pennies compared to buying it, spoon it into a zip-lock and enjoy all winter long.

    • Andy says:

      Thanks for the tip, Bax! We do a lot of this type of thing: freeze peppers and green onions…lots of stuff!

      Might have to give the pesto a try though!

  5. Jackie Walters says:


    This looks so good I may just have to make it tonight. I usually make my own Pesto but I’ll try the store bought because I won’t have to time to make it today.

    Thanks for sharing.


    • Andy says:


      Thanks for commenting! I love this recipe. We typically make our own Pesto as well but we were a little lazy this time around. Plus, we make a lot “homemade” meals and being able to save a few minutes does help every once in awhile (even if we spent a few extra pennies/dollars). 🙂

      Hope you enjoy it!

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