Shrimp Pesto Pasta

Ingredients

• 340 g large raw shrimp
• 280 g cherry tomatoes, halved
• 280 g raw spinach
• 450 g penne pasta, cooked
• 2.4 dl heavy cream
• 190 g jar basil pesto
• 170 g grated parmesan cheese
• Salt and pepper to taste
• Canola oil for the griddle

Instructions

1. Preheat the Blackstone griddle to medium heat. Drizzle with vegetable oil and add the shrimp and cherry tomatoes. Season with salt and pepper and cook for 6–8 minutes, until the tomatoes are slightly browned and the shrimp are cooked through and opaque.
2. Add the pasta and spinach to the griddle. Toss with spatulas until the spinach starts to wilt. Add the pesto and heavy cream. Stir until the cream has reduced and the sauce coats the pasta and shrimp.
3. Sprinkle most of the parmesan over the pasta and stir until melted. Remove from the griddle and sprinkle the remaining parmesan on top. Serve immediately.