Creamy Pesto Shrimp Orecchiette

A quick and elegant pasta dish featuring tender shrimp, orecchiette, and vegetables in a silky pesto-yogurt sauce.

27Min

2Servings

485Cal

MediumLevel

high protein

#pasta#seafood#quick dinner#creamy

Equipment

Oven

Baking sheet

Pot

Colander

Mixing spoon

Measuring cup

Plate

Ingredients

Main Ingredients

shrimp (defrosted, raw)

170 g

orecchiette pasta (dry)

113 g

green peas (frozen)

75 g

shelled edamame (frozen)

75 g

pesto sauce (jarred)

30 ml

plain Greek yogurt (plain)

30 ml

heavy whipping cream (liquid)

15 ml

Grana Padano cheese (grated)

30 g

garlic powder

1 g

paprika

1 g

salt

1 g

black pepper

0.5 g

red pepper flakes

1 g

olive oil

5 ml

Instructions

Season and bake shrimp

Preheat oven and prepare shrimp for baking

8 min220°Ctimer 8 min

Shrimp are done when they turn pink and opaque

Cook pasta and vegetables

Boil pasta with frozen peas and edamame until al dente

10 minHigh heattimer 10 min

Reserve pasta water before draining for the sauce

Prepare creamy pesto sauce

Create the sauce base with pesto, yogurt, and cheese

5 minLow heattimer 5 min

Add pasta water gradually to achieve desired consistency

Combine all ingredients

Mix shrimp, pasta, and vegetables with the sauce

3 minLow heat

Toss gently to coat all ingredients evenly with sauce

Plate and garnish

Top with extra cheese and red pepper flakes

1 min

Adjust red pepper flakes to your preferred spice level

Original recipe

InstagramRecipe by @dietitiancass

Storage

Fridge: 2 days

Reheat: Microwave 2-3 minutes or stovetop with a splash of water

Best consumed fresh. Sauce may separate when reheated.

Your kitchen, together

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one place.

Download on theApp Store Get it onGoogle Play