pesto shrimp spaghetti
Photo Credit: Barilla®

Pesto and Pepper Pasta Bowl


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pesto shrimp spaghetti

Pesto and Pepper Pasta Bowl

Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Course: Dinner
Keyword: barilla, barilla pasta, pesto
Servings: 8 people
Calories: 433kcal
Author: Barilla®


  • 1 box Barilla® Angel Hair
  • 12 ounces fresh large shrimp in shells
  • 2 cups frozen peas
  • 1/2 teaspoon crushed red pepper
  • 1 jar Barilla® Basil Pesto
  • 2/3 cup chicken broth
  • 1 medium yellow sweet pepper chopped
  • 1/4 cup Asiago cheese shards (about 1 ounce)


  • Peel and devein shrimp. Rinse, and pat dry with paper towels.
  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and pasta; stir gently.
  • Cook pasta according to package directions; remove from heat and drain well.
  • Meanwhile, in a large skillet bring chicken broth to a simmer, stir in shrimp, peas, and pepper and simmer until shrimp are opaque and pepper is tender (about 3 minutes). Add pesto; heat through. Add pasta; stir gently to combine.
  • Serve topped with crushed red pepper, additional pesto, and Asiago cheese.
  • Customize it: Instead of shrimp try thinly sliced precooked chicken; try chickpeas instead of peas; or add broccoli or snap peas to the mix.


Calories: 433kcal | Carbohydrates: 52g | Protein: 19g | Fat: 16g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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