Shrimp Pesto Pasta

Single Batch: Serves 6-8, Double Batch: Serves 12-14

Total Time: 30 minutes


16 oz. chickpea pasta

1 lb. cherry tomatoes

1 cup chopped fresh basil

1 cup chopped fresh spinach

1, 4 oz. jar pesto

8 oz mozzarella cheese ball

1 lb. shrimp

1 Tbps. olive oil

Salt & Pepper to taste


  1. Bring pasta to a boil, follow directions on back of the box to cook
  2. Slice cherry tomatoes in half lengthwise and place into large mixing bowl
  3. Chop basil and spinach while pasta is cooking and add with tomatoes
  4. Saute shrimp in olive oil in a saucepan until fully cooked (a nice pink color is achieved)
  5. Chop mozzarella cheese ball into 1 inch cubes
  6. When pasta is done cooking, use strainer to remove water and set aside. Let cool for 5-10 minutes
  7. Add shrimp, mozzarella cubes, pasta, pesto, and salt and pepper to the tomato mixture (be sure the pasta is cooled before mixing or else the cheese will melt)
  8. Enjoy!

Want to make this dairy free? Omit the mozzarella cheese and use this pesto sauce

Want to make this vegetarian? Omit the shrimp, it is still delicious and filled with protein from the chickpea noodles & mozzarella cheese!

This is a go-to recipe in the Roxbury house! Sometimes I’m amazed at how good this is for how little cooking and preparation I actually did! This is a great bulk recipe that can be made quickly and still give your family a healthier option than traditional Italian food.

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