Shrimp and Spinach Pesto Pasta Garlic Butter Shrimp with Spinach Pesto over Pasta Ingredients: 8 oz linguine or spaghetti 1 tablespoon olive oil 1 lb large shrimp, peeled and deveined 3 cloves garlic, minced Salt and black pepper, to taste 2 cups baby spinach 1/4 cup fresh basil leaves 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts or walnuts 1/3 cup olive oil (for pesto) Juice of 1/2 lemon Optional: red pepper flakes and extra Parmesan for topping Directions: Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. In a food processor, combine spinach, basil, Parmesan, pine nuts, and lemon juice. Pulse while slowly drizzling in olive oil until smooth and creamy. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, pepper, and garlic, and cook for 2–3 minutes per side until pink and cooked through. Lower heat, add cooked pasta to the skillet with the shrimp. Pour in the pesto and toss to coat evenly, adding reserved pasta water a little at a time to loosen the sauce if needed. Serve immediately, topped with extra Parmesan and red pepper flakes if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 470 kcal | Servings: 4 servings #shrimppesto #spinachpesto #seafoodpasta #easyshrimpdishes #pastanight #weeknightdinnerideas #pestopasta #lowcarbhighflavor #shrimpandgreens #freshherbs #garlicbuttershrimp #homemadepesto #quickdinners #seafoodrecipes #spaghettinight #dinnerunder30 #comfortfoodrecipes #greenpasta #shrimplovers #pastarecipes You NEED to try this Shrimp and Spinach Pesto Pasta Creamy, herby, garlicky, and packed with flavor—ready in 25 minutes!

Shrimp and Tomatillo Stew Zesty Shrimp Stew with Roasted Tomatillos and Chilies Ingredients: 1 lb medium shrimp, peeled and deveined 1 lb fresh tomatillos, husked and rinsed 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño or serrano pepper, seeded and chopped (optional for heat) 1/2 cup chopped cilantro 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 2 cups low-sodium chicken or seafood broth Juice of 1 lime 1 tablespoon olive oil (for shrimp) Directions: Preheat oven to 425°F (220°C). Place tomatillos on a baking sheet and roast for 15 minutes, turning once, until blistered and soft. Transfer roasted tomatillos to a blender or food processor with half the cilantro, jalapeño, and 1/2 cup broth. Blend until smooth. In a large pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cumin, and cook 1 minute more. Pour in the tomatillo mixture and remaining broth. Stir in paprika, salt, and pepper. Simmer for 10 minutes. In a separate skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp 2–3 minutes per side until just pink and opaque. Add shrimp to the stew and simmer for 2–3 more minutes. Stir in lime juice and remaining cilantro. Serve hot with rice, tortillas, or crusty bread. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 280 kcal per serving | Servings: 4 servings #shrimpstew #tomatillorecipes #mexicaninspired #seafooddinner #spicyshrimpstew #stewseason #homemadestew #easyshrimpdishes #tomatillostew #glutenfreerecipes #cilantrolime #freshshrimp #soupygoodness #comfortfoodseason #shrimpmeal #latinflavors #tomatillodishes #herbystew #weeknightmeal #shrimpandgreenchile 🔥 Bold, zesty, and packed with flavor — this Shrimp and Tomatillo Stew is what your dinner dreams are made of! 🍤🌿