Shrimp and Veggie Pesto Pasta



3-4 cups pasta

1 small container of mushrooms, sliced

2 cup spinach leaves, chopped

3 cloves garlic, minced

6 tbsp. store bought pesto

1/2 cup Parmesan cheese

1/4 cup milk

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

For the shrimp:  25 jumbo shrimp

1/2 tsp. parsley

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp. chili powder

salt and pepper to taste

1.Put the shrimp in a bowl and add the spices, mix well and set aside.  Meanwhile cook the pasta according to package instructions   When the pasta is done, add the pesto to it and stir well.

2.Heat a skillet and add a bit of olive oil.   Put in the mushrooms, spinach and garlic.  Once the mushrooms are cooked and the spinach is wilted, stir in the milk.  Then add the Parmesan, onion powder, garlic powder, paprika, salt and pepper.  Keep on low for a few minutes until the cheese melts.

3.Pour the sauce over the pasta and pesto.  Keep on ‘warm’ heat as you add the shrimp to another skillet.  Cook the shrimp for 10 minutes, stirring often.

4.Serve the shrimp over the pasta.



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