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

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Panko Crusted Grilled Cheese Sandwiches

Kirbie Cravings

Turkey Apple Cheddar Bagel Melts

I Wash You Dry

Vanilla Caramel Popcorn with Sea Salt

Baked by Rachel

Dark Chocolate Peppermint Protein Shake

Peanut Butter and Peepers

Homemade Chewy Granola Bars

Foodista