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Shrimp and Penne with Spring Herb Pesto

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Penne with Spring Herb Pesto

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.

Reviews (3)

  • bikracer 26 Feb, 2013

    Loved this! It's a definite keeper!
    I made it using Trader Joe's Pesto. I bought nonfat Ricotta and luckily tasted it before using, yuk. I think Ricotta is one of those things that needs some fat. Instead I used French Sheep's milk feta and drizzled with meyer lemon olive oil.

  • jennbonn 25 Feb, 2013

    Very good! Will make again. Love that only one pot is required. Had marscapone on hand so I subbed that for the ricotta. A bit sweet and rich but still great. Will use ricotta next time. Remember to season well before serving since pesto recipe was sans salt and pepper.

  • robley 25 Feb, 2013

    this was REALLY tasty. was skeptical but turned out great! I do not like parsley so I made my own traditional basil pesto. served with a trio-co lore salad (radicchio, romaine and arugula) with red wine vinaigrette.
    thanks sarah! love your videos and especially like the Sunday pre prep suggestions. keep up the great work!

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