Penne With Shrimp & Pesto

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Penne with Shrimp and Pesto

Combining the flavors of pesto and shrimp really enhances this spring pasta recipe. Added color from the green beans and tomatoes makes for a vibrant and very appealing plate.

Prep and cook time: 45 min. Servings: 4 (2 oz. pasta with ¾ c. shrimp & pesto mix per person)


  • 1 c. fresh spinach leaves
  • 2 c. fresh basil leaves
  • 6 T. pine nuts
  • juice of ½ med. lemon
  • ¼ t. salt
  • ½ t. ground black pepper
  • 1 oz. Parmesan cheese, grated
  • 1 clove garlic
  • 1 ½ T. extra virgin olive oil (divided)
  • 8 oz. penne pasta
  • 1 lb. large (31/35 count) shrimp, peeled and deveined
  • 1 c. fresh green beans, cut into bite-sized pieces
  • 1 c. grape tomatoes, sliced in half


  1. Make the pesto sauce by combining spinach, basil, pine nuts, lemon juice, salt, pepper, Parmesan cheese, garlic and 1 T. olive oil in food processor. Blend until smooth. Chill in fridge.
  2. Cook penne pasta according to directions. Rinse and cool.
  3. In a saucepan, heat remaining oil and saute shrimp for 1–2 min. on each side until done. Set shrimp aside.
  4. In the same saucepan, saute green beans and tomatoes together. Add pepper to taste.
  5. Mix shrimp, vegetables and pesto evenly together.
  6. Divide pasta into 4 bowls. Add shrimp and pesto mix on top of pasta. Serve.

Nutrition Information

Per serving: 294 calories (115 from fat), 16 g total fat (1 g saturated fat), 48 mg cholesterol, 232 mg sodium, 24 g carbohydrates, 4 g fiber, 3 g sugar, 7 g protein.
Exchanges: 2 starch, 1 vegetable, 1 protein, 3 fat.

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