Today we’re going to combine shrimp, rigatoni, fresh spinach, and Kalamata olives with a pesto made from dill, green scallions, garlic and olive oil. This simple dish is perfect meal for when you crave carbs.

Time to prepare your ingredients:

Bring a medium pot of salted water to a boil. Peel and finely chop 1 large clove garlic. Finely chop dill fronds, discarding stems. Trim ends from scallions, then finely chop scallion greens, and thinly slice scallion whites, keeping them separate. Coarsely chop olives, removing any pits. Finely grate Parmesan.

Making the pesto:

Take a small bowl, and combine the dill, scallion greens, half of the garlic, 3 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper. Mix it up until its a nice consistency.

Cook pasta:

Add your pasta to boiling salted water. Cook until al dente, 10–12 minutes watch carefully we don’t want to make the pasta to mushy. Reserve 1⁄4 cup pasta water for later, then drain pasta.

Sauté shrimp & olives:

While your pasta is cooking, pat the shrimp dry. Than heat 1 tablespoon of oil in a large skillet over medium-high. Add shrimp, remaining garlic, scallion whites, olives, and a pinch each of salt and pepper. While cooking make sure to stir frequently, until shrimp are curled and light pink, about 3 minutes.

Add spinach & pasta:

Add spinach to skillet; cook until wilted, about 1 minute. Add pasta, dill pesto, and reserved pasta water. Cook, stirring, until liquid has reduced by half, about 1 minute. Remove skillet from heat. Add half of the Parmesan in large pinches to prevent clumping, stirring to combine. Season to taste with salt and pepper.

Serve:

Divide pasta between shallow bowls. Sprinkle with remaining Parmesan.

Todays quote is by Villani Scicolone, known by her stage name Sophia Loren, Dame of the Grand Cross, O.M.R.I., is an Italian film actress and singer. Encouraged to enroll in acting lessons after entering a beauty pageant, Loren began her film career in 1950 at age 16.

Shrimp & Spinach Pasta with Dill Pesto & Olives

Scott

Fragrant, fresh dill is a scent we associate with fresh seafood of all sorts! Here, we’ve used dill in a unique way by chopping it into a pesto along with scallion greens, garlic, and olive oil.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 855 kcal

Ingredients

Ingredents:

garlic use 1 large clove
1 ⁄4 oz fresh dill
1 oz scallions
1 oz Kalamata olives
3 ⁄4 oz Parmesan 2
1 ⁄2 lb tube-shaped pasta 1
10 oz US Gulf shrimp 3
3 oz baby spinach
coarse kosher salt
olive oil
freshly ground pepper

Instructions

Recipe Instructions

Prep ingredients: Bring a medium pot of salted water to a boil. Peel and finely chop 1 large clove garlic. Finely chop dill fronds, discarding stems. Trim ends from scallions, then finely chop scallion greens, and thinly slice scallion whites, keeping them separate. Coarsely chop olives, removing any pits. Finely grate Parmesan.
Make pesto: In a small bowl, combine dill, scallion greens, half of the garlic, 3 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper.
Cook pasta: Add pasta to boiling water. Cook until al dente, 10–12 minutes. Reserve 1⁄4 cup pasta water, then drain pasta.
Sauté shrimp & olives: Meanwhile, pat shrimp dry. While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp, remaining garlic, scallion whites, olives, and a pinch each of salt and pepper. Cook, stirring frequently, until shrimp are curled and light pink, about 3 minutes.
Add spinach & pasta: Add spinach to skillet; cook until wilted, about 1 minute. Add pasta, dill pesto, and reserved pasta water. Cook, stirring, until liquid has reduced by half, about 1 minute. Remove skillet from heat. Add half of the Parmesan in large pinches to prevent clumping, stirring to combine. Season to taste with salt and pepper.
Serve: Divide pasta between shallow bowls. Sprinkle with remaining Parmesan.