- Jul 28, 2023
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Rated 3.8 stars by 47 users
12 ounces large raw shrimp, tail removed and deveined
10 ounces cherry tomatoes, sliced in half
10 ounces raw spinach
1 (16-ounce) box penne pasta, cooked
1 cup heavy cream
1 (6.7-ounce) jar basil pesto
1 (6-ounce) bag shredded parmesan cheese
Salt and pepper, to taste
Vegetable oil, for the griddle
Preheat Blackstone griddle to medium-high heat. Drizzle vegetable oil then add the shrimp and cherry tomatoes. Season with salt and pepper and cook for 6-8 minutes until the tomatoes are blistered and the shrimp are cooked and opaque.
Add the pasta and spinach to the griddle. Mix with spatulas until the spinach starts to wilt. Add the pesto and heavy cream. Mix until the heavy cream reduces and the sauce coats the pasta and shrimp.
Sprinkle most of the parmesan cheese over the pasta and stir until melted. Remove from the griddle and top with the remaining parmesan. Serve immediately.
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