Servings: 2

1lb shrimp, raw (medium or large) 1lb shrimp, raw (medium or large)
2 cups penne or fusilli (if you don’t feel good when eating wheat, we suggest a great gluten-free brand like Andean Dream) 2 cups penne or fusilli (if you don’t feel good when eating wheat, we suggest a great gluten-free brand like Andean Dream)
4 tbsp pesto sauce, prepared 4 tbsp pesto sauce, prepared
2 cups tomatoes, grape or cherry 2 cups tomatoes, grape or cherry
¼ cup feta cheese, crumbled ¼ cup feta cheese, crumbled
2 cups fresh baby spinach, chopped 2 cups fresh baby spinach, chopped
1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil

1. Boil a pot of water over high heat. Begin cooking the penne pasta as
directed on the package (around 10-minutes). I recommend you add some
sea salt to the water before boiling.
2. Meanwhile, if the shrimp are not already shelled/cleaned, do that. Pat the
shrimp dry with a paper towel, and begin heating another large skillet over
medium heat.
3. Add 1 tbsp of olive oil and cook shrimp 1 to 2 min/side until opaque.
4. Drain pasta and then place the pasta in the skillet with the shrimp. Pour
the pesto over the pasta/shrimp mixture.
5. Toss in the tomatoes and chopped spinach. Crumble the feta over the pasta, divide over 2 plates, and serve.