Spicy Pesto Shrimp Primavera is a restaurant-inspired, mildly spicy, hugely flavorful Shrimp dish with red bell peppers, asparagus, and spinach with a Sun-Dried Tomato Pesto with Parmesan cheese.
It was not Hawaii, but for us, it was a couple of hours in paradise! What am I talking about? I’m referring to an incredible dinner out with just my husband and me to celebrate our 25th wedding anniversary.
We had always said that we wanted to go to Hawaii for our 25th wedding anniversary. Neither of us has ever been there, and our work schedules usually prevented us from going previously. However, our 25th wedding anniversary seemed to like the perfect time to plan a trip to Hawaii!
We did not have an extravagant honeymoon. We did manage to visit Disney World on a budget, thanks to some family members helping us out. However, our “deal” we got on the off-site hotel was more like the dumpster dive hotel. Their “continental” breakfast consisted of a hard, stale dinner roll with some butter. So we skipped that and went to a fast food restaurant for breakfast because that was a vast improvement over the hotel’s breakfast.
Even with the roach hotel, we truly enjoyed visiting Disney World and escaping everyday life for a week!
However, Mr. Flavor Mosaic has always wanted to take me on a nice romantic vacation to make up for that roach motel we stayed at on our honeymoon. Hawaii was the place we dreamed about for our 25th anniversary. We were saving our money and planning the trip, but life had other plans.
When you are young, you think your parents will always be there. It is a shock when you finally realize they can’t live alone anymore. For the past few years we have been taking care of our elderly parents: first my Mom, and now Mr. Flavor Mosaic’s Mom. For the last month or so we have been staying with my Mother-in-Law while she is recovering from a successful heart surgery. However, she has dementia and can’t live alone. As an only child, the responsibility for making decisions on her care falls on Mr. Flavor Mosaic. After evaluating all options, the best one was that we stay with her, at least for now. Frankly, I could write a whole new blog just on caring for our aging parents.
As 24/7 caregivers, we are very thankful for our friends who help us out by staying with my Mother-in-Law while we take a break for a few hours. This allowed us to go out to a very nice restaurant on our 25th anniversary and enjoy some wine, and a delicious gourmet dinner. It was awesome!
One dish that stood out was a Spicy Shrimp dish with a light pesto sauce, served with a medley of sautéed vegetables including asparagus, broccoli, and spinach, over a rice pilaf. Mr. Flavor Mosaic actually ordered it, but I managed to convince him to switch entrees so I could eat it. It was amazingly awesome, and healthy!
I knew I had to make a variation of this incredible Spicy Pesto Shrimp Primavera at home. And it ended up being easy, fast, and delicious. You can serve it over rice or pasta.
I recommend pairing this Spicy Pesto Shrimp Primavera dish with a glass of Gallo Family Vineyard’s Chardonnay. With hints of citrus and vanilla, and oak, you will love this medium-bodied Chardonnay with the spicy Pesto Shrimp Primavera.
Another one of Gallo Family Vineyards’ wines that I love is their Merlot.
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Spicy Pesto Shrimp Primavera
Ingredients
Spicy Shrimp Primavera
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined
- Salt and freshly cracked black pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 large clove garlic minced
- juice of 1 lemon
- 1 shallot minced
- 1/2 red sweet bell pepper chopped
- 1 cup fresh cooked asparagus chopped
- 2 cups fresh baby Spinach leaves
- 1/4 cup Sun-Dried Tomato Pesto
- 2 tablespoons freshly grated parmesan cheese
Instructions
- In a large skillet over medium high heat, add oil. Sprinkle shrimp with salt, pepper, and cayenne pepper.
- Add garlic to the skillet and cook for about one minute.
- Add the shrimp and toss to coat in the oil. Squeeze the lemon over the shrimp. Allow the shrimp to cook until they are bright pink on the outside and the meat is no longer transparent in the center, approximately 1 to 2 minutes more. Remove shrimp. Set aside.
- Add the shallots and the red bell pepper. Cook for about 5 minutes. Add fresh spinach and cook for about 2 or 3 minutes until the spinach is wilted. Add the asparagus and stir.
- Add the shrimp back. Pour the Sun-Dried Tomato Pesto over the shrimp and vegetables. Toss to coat. Serve over rice or pasta.
Nutrition
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
I love all your photos in here, but the one with the spices on the white plate is just captivating!
Thanks Dorothy!
What a fresh and tasty dish! It looks so inviting!
Thank you!
Oooh This looks really really yummy!!
Found you from #yourgonnaloveit linky party!!
Wow this look like a delicious shrimp dinner recipe!
Thanks for linking up at #PureBlogLove Link Party. The party goes live every Thursday night at 8 p.m. EST. and runs through the week end. I’m hosting at http://www.homemadefoodjunkie.com. I’d love to see more of your great ideas at our party!
We cared for my mother-in-law until she passed, so I know it can be difficult. You will never regret it though. This dish looks so delicious and I know that my family would love it. Shrimp is a favorite of ours! Thanks for linking to the This Is How We Roll Thursday link party! Pinning!
Thank you for the encouragement Cynthia. Thank you for a wonderful link party!
This looks delicious. Just pinned it right now (visiting from the Pinterest party where you’re featured…but would have pinned it anyway).
Two quick questions:
Do you have a preferred brand of sun-dried tomato pesto?
And what do you PREFER to serve it over? (I saw rice or pasta, but wondering what you did when you make it).
Jennie
Hi Jennie, Thank you for visiting. I use DeLallo brand Sun Dried Tomato Pesto. As to what I prefer to serve it over, it depends on what kind of mood I’m in. When I made it last, I served it over quinoa. However, I think my favorite way is to serve it over pasta.