Pesto Palmini with Grilled Shrimp


Recipe yields 3-4 servings


  • 1 can Palmini
  • 1 cup spinach
  • 1/4 cup unsweetened almond milk
  • 1/4 cup parmesan cheese
  • 1/2 lemon – juiced
  • 1 tbsp olive oil
  • Shrimp



  1. Open and drain can of all liquid and then place in a bowl.
  2. Put up a pot of boiling water like you would for pasta and once boiling, let the Palmini cook in the water for approximately 5 minutes until tender.


  1. Put 1/4 cup almond milk, parmesan cheese, spinach, lemon juice and olive oil in a blender until it forms a creamy liquid

Grilled Shrimp: 

  1. Heat a pan with a drop of oil
  2. Season shrimp with salt and pepper on both sides and place in the pan
  3. Cook a few minutes on each side until they’re opaque

Last Step:

  1. Put it all together in a bowl and mix to combine.
  2. Enjoy!

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