Recipe Spotlight: Responsible Choice Shrimp Pesto Pasta

All you need:

  • 1 (19 oz) pkg frozen cheese tortellini
  • 1 tbsp olive oil
  • 1 pound peeled and deveined raw Responsible Choice shrimp
  • 1/4 cup prepared pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Prepare tortellini pasta according to package directions.
  2. In a large skillet over medium-high heat, add olive oil and Responsible Choice shrimp. Cook for 2 minutes, and flip shrimp over.
  3. Stir in pesto, red peppers and baby spinach and cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  4. Toss with prepared pasta and serve warm or cold.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.