Pesto Shrimp Pasta

Pesto Shrimp Pastan is a main course that serves 4. Watching your figure? This dairy free and pescatarian recipe has 418 calories, 28g of protein, and 13g of fat per serving. For $3.33 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 130 foodies and cooks. Head to the store and pick up asparagus, fresh basil leaves, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Taste of Home. With a spoonacular score of 94%, this dish is super. Try Shrimp Pesto Pasta, Pesto Shrimp Pasta, and Shrimp & Pesto Pasta for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

1 cup loosely packed fresh basil leaves

2 garlic cloves, peeled

1/4 cup lemon juice

3 tablespoons olive oil, divided

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon salt

3/4 pound uncooked medium shrimp, peeled and deveined

8 ounces uncooked spaghetti

Equipment:

blender

frying pan

bowl

Cooking instruction summary:

Directions Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well. Yield: 4 servings. Originally published as Pesto Shrimp Pasta in Taste of HomeJune/July 2005, p17 Nutritional Facts 1 serving (1 cup) equals 385 calories, 12 g fat (2 g saturated fat), 126 mg cholesterol, 451 mg sodium, 47 g carbohydrate, 3 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth.

2. In a large skillet, saute asparagus in remaining oil until crisp-tender.

3. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.

4. Drain spaghetti; place in a large bowl.

5. Add basil mixture; toss to coat.

6. Add shrimp mixture and mix well.


Nutrition Information:

Quickview
418k Calories
27g Protein
12g Total Fat
48g Carbs
35% Health Score
Limit These
Calories
418k
21%

Fat
12g
20%

  Saturated Fat
1g
11%

Carbohydrates
48g
16%

  Sugar
4g
5%

Cholesterol
214mg
71%

Sodium
959mg
42%

Get Enough Of These
Protein
27g
55%

Selenium
79µg
113%

Vitamin K
78µg
75%

Manganese
1mg
57%

Phosphorus
339mg
34%

Copper
0.63mg
32%

Iron
5mg
29%

Vitamin E
3mg
26%

Vitamin A
1193IU
24%

Zinc
3mg
21%

Folate
84µg
21%

Vitamin C
17mg
21%

Magnesium
79mg
20%

Calcium
177mg
18%

Fiber
4g
18%

Vitamin B1
0.23mg
15%

Potassium
464mg
13%

Vitamin B3
2mg
13%

Vitamin B2
0.22mg
13%

Vitamin B6
0.23mg
11%

Vitamin B12
0.63µg
10%

Vitamin B5
0.72mg
7%

covered percent of daily need
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Related Videos:

Pesto Shrimp Pasta: Classy Cookin' with Chef Stef

 

Shrimp Pesto Pasta | Delish + Realtor®

 

How to COOK PESTO PASTA with MARINATED SHRIMP - CookwithAPRIL

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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