Home > Cuisine, Food, Recipes, Shoestring Chef > Summer heat calls for a light dish: pesto shrimp pasta with a side of spinach sprinkled with gorgonzola

Summer heat calls for a light dish: pesto shrimp pasta with a side of spinach sprinkled with gorgonzola

Pesto Shrimp Pasta with Spinach

The summer heat is currently oppressive. Some of the tell-tale signs: commuting to work and having your shirt gingerly wet upon arrival, walking lethargically in the streets hoping to see an open fire hydrant to frolic in and desperately waiting to hear the familiar sound of the ice cream truck (NSFW!) so you can grab a soft serve. This type of weather calls for the shoestring chef to offer something light and easy to beat back the heat. Here’s your solution: pesto shrimp pasta with a side of spinach sprinkled with gorgonzola. How does that sound to you?

Pasta is cheap and simple to make, pesto simply makes everything taste better (does anyone disagree?), and shrimp offers us great low calorie protein with solid levels of Omega 3 fatty acids, vitamin B12, and essential minerals (iron, zinc, copper).  Most importantly, a glass of Grüner Veltliner, which I delve into in today’s “Wine for Thought” post, would pair splendidly with this dish.

Ingredients:

1/2 pound Penne pasta, dry

12 medium-size precooked, peeled shrimp

2 tsp olive oil

1 tbsp butter

1 clove garlic

1 cup spinach

1 tomato chopped

1 ½ tbsp pesto

2 tbsp crumbled Gorgonzola cheese

Salt and pepper to taste

Directions:

Start by boiling the pasta. Put the olive oil in a skillet pan over medium heat and add the shrimp for no more than a minute or two until they are warm. Season the shrimp with salt and pepper and place in a bowl to the side. Heat the butter on a skillet and add the garlic until lightly sautéed. Add the spinach and cook on low heat until the spinach is nice and tender. While the spinach is cooking, take the finished pasta and drain it. Add the pesto into the pasta making sure it’s well mixed together. Sprinkle the gorgonzola cheese over the spinach once done. Plate with the pesto penne. There you have it. Cheap. Quick. Easy. Summery.

Regarding wine choices, other than our suggested Grüner, the penne pasta with pesto will pair well with a nice un-oaked Chardonnay or Pinot Grigio. If you are feeling adventurous and want to chill a red wine for this meal go with a chilled Gamay Noir. Bon appétit!

  1. July 11, 2011 at 12:47 pm

    Extremely light, inexpensive, and delicious dish. I agree that a great glass of wine and someone to share this dish with would be great. Thanks for the awesome recipe.

  2. December 24, 2012 at 10:48 am

    wow amazing, I almost lose face in front of the family because they were ordered to cook a different dish in the summer, and your blog inspire me to cook the recipe. thank you for her recipes.

    do not forget to maintain health as well.

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