Red Pepper Pesto Shrimp Pasta | McCormick Gourmet

Ingredients

• 2 tsps (10 ml) organic basil leaves
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) organic red pepper cayenne
• 1 pound (500 g) (26 to 30 count) shrimp peeled and deveined
• 1 pound (500 g) pasta such as tagliatelle, gemelli, linguine, or penne
• 2 tbsp (30 ml) extra-virgin olive oil
• 6 cups (1.5 liters) baby spinach
• 1/4 tsp (1 ml) organic garlic powder
• 4 tbsps (60 ml) extra-virgin olive oil divided
• 3 medium red bell peppers seeded and chopped
• 1 medium plum tomato seeded and chopped
• 1 small yellow onion chopped
• 1/4 cup (60 ml) baby spinach chopped
• 1/2 tsp (2 ml) organic garlic powder
• 1/2 cup (125 ml) ricotta cheese
• 1/4 cup (60 ml) grated Parmesan cheese
• 1/4 tsp (1 ml) organic black pepper coarse grind
• 1 tsp (5 ml) white wine vinegar