Pesto Pasta with Shrimp and Peas
Need a pescatarian main course? Pesto Pasta with Shrimp and Peas could be an outstanding recipe to try. One portion of this dish contains approximately 35g of protein, 14g of fat, and a total of 467 calories. This recipe serves 4. For $3.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by The Lemon Bowl. 17 people have tried and liked this recipe. A mixture of penne, fresh peas, raw shrimp, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 57%, this dish is solid. Pasta, Pesto and Peas, Pasta, Pesto, and Peas, and Pasta, Pesto, And Peas are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
8 ounces DeLallo Biodynamic Whole-Wheat Penne or other short cut pasta
1 tablespoon DeLallo Extra Virgin Olive Oil
2 cloves garlic minced
salt and pepper to taste
1 pound shrimp raw, peeled and deveined
1/4 cup DeLallo Pesto
1/2 cup peas fresh or frozen
1 large tomato diced
DeLallo Parmesan Cheese shaved, to garnish
Equipment:
paper towels
frying pan
wooden spoon
Cooking instruction summary:
Instructions Prepare DeLallo Biodynamic Whole-Wheat Penne according to package instructions, reserving 1 cup of the starchy cooking liquid; set aside. While the pasta is cooking, heat a deep skillet over medium high heat and drizzle with olive oil. Pat shrimp dry with paper towel and sprinkle with salt and pepper. Add garlic to the hot pan and heat until fragrant, about 20 seconds, before adding the shrimp in a single layer. Sear shrimp until bright pink, about 2-3 minutes per side. Drizzle pesto into the pan and saut to coat shrimp. Pour in a little of the reserved starchy cooking liquid and deglaze the bottom of the pan with a wooden spoon. Add the cooked pasta to the pan, along with the tomatoes and peas, and toss well. Serve with parmesan cheese to garnish.
Step by step:
1. Prepare DeLallo Biodynamic Whole-Wheat Penne according to package instructions, reserving 1 cup of the starchy cooking liquid; set aside.
2. While the pasta is cooking, heat a deep skillet over medium high heat and drizzle with olive oil. Pat shrimp dry with paper towel and sprinkle with salt and pepper.
3. Add garlic to the hot pan and heat until fragrant, about 20 seconds, before adding the shrimp in a single layer. Sear shrimp until bright pink, about 2-3 minutes per side.
4. Drizzle pesto into the pan and saut to coat shrimp.
5. Pour in a little of the reserved starchy cooking liquid and deglaze the bottom of the pan with a wooden spoon.
6. Add the cooked pasta to the pan, along with the tomatoes and peas, and toss well.
7. Serve with parmesan cheese to garnish.
Nutrition Information:
covered percent of daily need
