Spicy Shrimp Pasta Bowl

"Craving these SPICY SHRIMP with a side of pasta topped with homemade KALE BASIL CASHEW PESTO right now! Throwing it back to this meal from a while ago, because it might need to happen tonight. I’ve been resting my back past few days. But getting some recipes done too. I’m drinking hot cocoa and watching the snow fall right now 🙃"
-- @starinfinitefood
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 1

Recipe Card

For the Pesto


  • 2 handfuls baby kale
  • 1 chopped basil
  • 2 tablespoons cashew butter
  • 1/2 cup olive oil, plus 1 tablespoon and 1 teaspoon, divided
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 lemon, juiced
  • 1/2 tablespoon coconut aminos

For the Bowl


  • 1/4 pound pasta, cooked according to package directions
  • 6 shrimp
  • 1/2 cup cherry tomatoes
  • 1/4 cup Castelvetrano olives
  • Goat cheese, for garnish
  • Parmesan, for garnish

To Make the Pesto


  • Step 1

    Preheat the oven to 425ºF. Drizzle the tomatoes with 1 teaspoon olive oil. Roast until blistered, about 15-20 minutes.

  • Step 2

    To make the shrimp, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Cook the shrimp until crisp, about 3 minutes per side. Season with salt and pepper.

  • Step 3

    To make the pesto, process all ingredients in a food processor until smooth.

  • Step 4

    To assemble the bowl, top the pasta with pesto. Keep the rest reserved in a container in the fridge for up to 1 week. Add the shrimp, tomatoes, and olives, then sprinkle with goat cheese and Parmesan.