Store-bought pesto tossed with pasta, peas and pine nuts are perfect on their own. Top with grilled shrimp and this is suitable for entertaining those last-minute dinner guests!

Pesto Pasta with Peas and Grilled Shrimp | The Suburban Soapbox

My foodie friend, Colleen from Souffle Bombay, was thinking about just what cookbook it was that made her fall in love with cooking recently, then she decided to ask the same question to a number of her foodie friends, myself included, and #CookbooksandCalphalon was born!  Enjoy 17 food bloggers stories as well as the recipes that go along with them as we celebrate our love of cooking and the perfect pairing of Cookbooks & Calphalon!

My answer…..Barefoot Contessa Parties! I learned how to cook by reading cookbooks and magazines. Basically, my fancier fare was all instructed by either Ina Garten or Martha Stewart. It really depended on my mood. I wanted to be the queen of easy entertaining in my early 20’s. It just seemed so glamorous and exciting. The problem back them was….my friends were more of the “hey, let’s go clubbing at 10:00 PM on a Saturday night” and I was more “Hey, let’s stuff our faces until we slip into a food coma at 10:00 PM on a Saturday night.” Ina’s “Parties” book really saved the day when I did end up feeding my club hopping friends because all the recipes are super easy and impressive. Like Pesto Pasta with Peas…..and grilled shrimp!

Pesto Pasta with Peas and Grilled Shrimp | The Suburban Soapbox

Ina’s recipe doesn’t call for grilled shrimp but I added it because it makes the dish seem more grown up….and less likely that you would be serving this to your kids on a weeknight. Even though it’s so easy it’s definitely doable on a weeknight using this easy pesto recipe. Especially if you cheat and use store-bought pesto. Which I did. Dinner on the table in 15 minutes. FLAT!

Pesto Pasta with Peas and Grilled Shrimp | The Suburban Soapbox

This wouldn’t be complete without a fun giveaway for you to enter…you can’t cook without cookware and you can’t use cookware unless you can cook…right? So take a moment to enter our awesome Cookbooks & Calphalon Giveaway for a chance to win one of two prize packs containing a huge bundle of cookbooks AND amazing Calphalon cookware! Yep, we’re going to help you start whipping up some of your own masterpieces.

Also, now through September 1st, Calphalon is celebrating couples!  From the first meal they create together in their new home to the meal they share on their 25th anniversary, couples cook up memories! The cookware they choose serves as the foundation for which these “Couples Cooking” memories are made.

Calphalon wants to recognize these #CouplesCooking moments by asking them to share pictures of the meals they cook together for a chance to win $1,000 in Calphalon cookware!

Calphalon is inviting couples to post photos of the meals they prepare with their significant other on Calphalon’s Facebook pageTo enter, couples will be asked to share why the dish is unique or special to them and use the hashtag #CouplesCooking. How fun is THAT??

Follow the #CookbooksandCalphalon fun on social media for great recipes, tips and more and good luck in BOTH giveaways!

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AND don’t forget to check out all the fun recipes and stories that my blogger friends are sharing!

Tomato Jam – Healthy. Delicious.
Lemon Basil Chicken Thighs – Mind Over Batter
Homemade Spinach and Cheese Ravioli – Food Lust People Love
Spaghetti Parmesan – Food Ramblings
Cookie Dough Fudge Brownies – Sugar Dish Me
Plum and Pluot Galette – Fork Vs Spoon
Peanut Butter Squares – Kelly Bakes
Simple Apple Crisp – Real: The Kitchen and Beyond
Raspberry Swirl Pound Cake – The Redhead Baker
Beirut Tahini Swirls – Pastry Chef Online
Buttermilk Cheddar Biscuits- In the Loop
Oat-chata – Healthy Slow Cooking

Get the Recipe: Pesto Pasta with Peas and Grilled Shrimp AND a Calphalon Giveaway

flavorful pesto pasta with peas and shrimp
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  • 1 pound small shell pasta
  • 1 1/2 cups commercial Basil Pesto
  • 1 1/2 cups frozen peas, thawed
  • 1/3 cup toasted pine nuts
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 3/4 pound medium shrimp
  • 1 tablespoon olive oil


  • Cook the pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and toss with the pesto in a large bowl. Cool to room temperature.
  • Brush the shrimp with olive oil and season with salt and pepper. Grill the shrimp until bright pink and cooked through, approximately 3-5 minutes.
  • Toss the pasta with the peas, pine nuts, salt and pepper. Top with grilled shrimp and serve immediately.
  • This dish can be served warm or at room temperature.
Serving: 0g, Calories: 339kcal, Carbohydrates: 33g, Protein: 13g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 707mg, Potassium: 173mg, Fiber: 2g, Sugar: 3g, Vitamin A: 765IU, Vitamin C: 8.4mg, Calcium: 103mg, Iron: 1.7mg