Shrimp Pesto Pasta
Garden-fresh basil and plump shrimp combine for a shrimp pesto pasta bursting with alfresco vibes.
Calories
122
Carbohydrates
27g
Protein
18g
Potassium
767mg
Fiber
9g
Sugar
7g
Ingredients
- 8 ounces uncooked spaghetti
- 3 tablespoons olive oil, divided
- 1 cup loosely packed fresh basil leaves
- 1/4 cup lemon juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 3/4 pound uncooked medium shrimp, peeled and deveined
- 1/8 teaspoon crushed red pepper flakes
Direction
- 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, 2-4 minutes.
- Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
Related Recipes
Noodles
Ramped Up Ramen
Packaged ramen noodles get doctored with egg, cabbage, ham and scallions in this quick microwave-din...
Read More
Noodles
Miso Chicken Ramen
Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine's Ju...
Read More
Noodles
Shoyu Ramen
After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar...
Read More