Preheat your cast iron skillet over medium heat for 5 minutes.

Add 1 tablespoon of the ghee, and lay the shrimp in an even layer. Cook until the first side turns pink, 1-2 minutes. Flip and cook the other side 30-60 seconds. Transfer the cooked shrimp to a plate.

To the same cast iron skillet, add the last 1 tablespoon ghee. Add the bell pepper and onion. Cook for 5 minutes, stirring occasionally, until softened.

Add the garlic, and cook for just 30 seconds until fragrant.

Add in the pesto and nutpods. Stir for 30 seconds to warm, then add in the hearts of palm pasta, cooked shrimp + spinach. Toss and cook for 1-2 minutes to warm through.

Serve warm, topped with pinenuts and grated parmesan.

Tips, FAQs and substitution info in the Recipe Notes below!