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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Pesto Pepper Pasta

Updated: Oct 4, 2021

PREP TIME: 20 minutes

COOK: 10 minutes

TOTAL TIME: 30 minutes

SERVINGS: 8 servings


16 ounces Angel Hair Pasta

1 jar Rustic Basil Pesto

12 ounces fresh Large Shrimp in Shells

2/3 cup Chicken Broth

2 cups Frozen Peas

1 medium Yellow Bell Pepper, chopped

1/4 teaspoon Crushed Red Pepper

1/4 cup Asiago Cheese Shards (about 1 ounce)


1. Peel and devein shrimp. Rinse, and pat dry with paper towels.

2. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and pasta; stir gently.

3. Cook pasta according to package directions; remove from heat and drain well

4. Meanwhile, in a large skillet bring chicken broth to a simmer, stir in shrimp, peas, and pepper and simmer until shrimp are opaque and pepper is tender (about 3 minutes). Add pesto; heat through. Add pasta; stir gently to combine.

5. Serve topped with crushed red pepper, additional pesto, and Asiago cheese.

6. Customize it: Instead of shrimp try thinly sliced, precooked chicken; try chickpeas instead of peas; or add broccoli or snap peas to the mix.

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