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Shrimp and Penne with Spring Herb Pesto


Using a premade pesto sauce makes creating this flavorful spring pasta a snap.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • Coarse salt and ground pepper
  • 3/4 pound penne rigate
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound snap peas (3 cups)
  • 1/2 cup Spring Herb Pesto
  • 4 ounces ricotta (1/2 cup)
  • Extra-virgin olive oil and grated Parmesan, for serving (optional)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.

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