Chili Garlic Shrimp w/ Spinach Artichoke Pesto Pasta

Recipe by Chef Spencer Ivankoe

Pasta Dough Recipe


Tool: Pasta Maker

1 3/4 cup All Purpose Flour

6 Egg Yolks

1 Whole Egg

2 tsp Olive Oil

3 tbsp Whole Milk


Arrange flour on clean countertop in a well shape.

Pour the egg yolks, egg, milk, and oil into the center of flour well.

Use your fingers to break up the eggs.

Slowly swirl the flour into the center of the egg mixture in a clockwise motion

When mixture starts to thicken, incorporate the rest of the flour.

Knead the dough over itself until smooth, about 12-15 minutes.

Wrap the dough in plastic wrap.

Let rest for 30 minutes.

Cut the pasta dough into 4 small pieces.

Pass each piece of dough through pasta maker until you have a desired thickness (or use roller by hand).

Once you have perfect pasta sheets, pass through the pasta cutter attachment on your pasta maker (or cut by hand).

Hang pasta on a pasta rack to dry out.

To cook pasta, bring water, salt and olive oil to a boil. Once at boil, add pasta and cook for 5 minutes.

Spinach Artichoke Pesto


3 1/2 cups spinach leaves

1/2 cup olive oil

4 small canned artichoke hearts in oil

3 tbsp lemon juice

3 cups basil leaves

4 garlic cloves (peeled)

1/2 cup shredded parmesan cheese

1 tbsp salt

1 tbsp pepper


Place all ingredients into a food processor (except the olive oil)

Turn on the food processor and set to highest speed

Slowly add in the olive oil

Garlic Chili Shrimp


2 tbsp olive oil

1 tbsp vegetable oil

2 garlic cloves (chopped)

1 red chili pepper (sliced)

8-10 large peeled shrimp

1 ziplock bag



Combine all ingredients to bag and marinate in the refrigerator for 1-2 hours

Heat pan on medium to high heat

Once the pan is hot, empty all ingredients from bag into it

Cook the shrimp for 1 minutes on each side

Place the cooked shrimp onto of the pasta

Garnish with the sautéed chili, garlic, and micro greens

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