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
Widget by spoonacular.com

 

Related Videos:

Pesto Shrimp Pasta: Classy Cookin' with Chef Stef

 

Shrimp Pesto Pasta | Delish + Realtor®

 

How to COOK PESTO PASTA with MARINATED SHRIMP - CookwithAPRIL

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

Food Joke

The efficiency expert concluded his lecture with a note of caution. "You don't want to try these techniques at home." "Why not?" asked someone from the back of the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips to the refrigerator, stove, table and cabinets, often carrying just a single item at a time. 'Hon,' I suggested, 'Why don't you try carrying several things at once?'" The voice from the back asked, "Did it save time?" The expert replied, "Actually, yes. It used to take her 20 minutes to get breakfast ready. Now I do it in seven."

Popular Recipes
Crock-Pot Stuffing

Crock Pot Ladies

Chart House Spinach Salad

Copy Kat

A Classic Caesar Salad

Foodista

Thirsty Thursday: Ginger Raspberry Crush

The Cookie Rookie

Creamer Mini Muffins

Lady Behind the Curtain