Penne with shrimp and basil pesto

Penne with shrimp and basil pesto
  • 15

    min prep time
  • 20

    min cook time
  • 4-5



  • 454gr Stefano penne
  • ¼ cup of olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1/4 cup of white wine
  • 2 cups of baby kale
  • 340gr fresh shrimp, peeled and deveined
  • ½ cup of basil pesto
  • Salt and freshly ground black pepper 


  1. Cook pasta in boiling salted water, according to instruction on package. Before draining, reserve about 1 cup of the starchy pasta cooking water. 
  2. In a large frying pan over medium heat, warm the olive oil and cook the shallot and garlic for 3-5 minutes until translucent.  Add the white wine and cook until it has reduced halfway.
  3. Add the baby kale and cook until it has wilted.
  4. Add shrimp, season with salt and pepper, and cook for an additional 2-3 minutes.
  5. Add pesto to the shrimp mixture and immediately remove from the heat.
  6. Add the drained pasta to the frying pan and some of the starchy water and toss the shrimp and pesto to coat.   Serve.

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