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Pesto Shrimp Pasta Toss Recipe

Pesto Shrimp Pasta Toss Recipe photo by Taste of Home

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In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.

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Pesto Shrimp Pasta Toss Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

9 ounces uncooked linguine
1 pound cooked medium shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Directions

Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired. Yield: 6 servings.

Originally published as Pesto Shrimp Pasta Toss in Simple & Delicious September/October 2007, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Pesto Shrimp Pasta Toss

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Reviewed on Aug. 28, 2012 by bradel

I made this last night and my husband and I were very disappointed. We love every ingredient that it calls for, followed directions exactly, etc. throwing shrimp in boiling water left them with absolutely no flavor and the consistency of the pasta was

also tasteless. This recipe has no flavor at all. We even sprinkled some cayenne on to give it a kick, but that didn't work, either. I won't be making this again.

Reviewed on Aug. 15, 2012 by williamsegraves

Fantastic dish! This was a favorite at the potluck I had.

Reviewed on Jan. 29, 2012 by jessianne57

This is a very good recipe. I used chicken instead of shrimp because I am not a big fan of fish. It was very tasty. The walnuts give it a little crunch. I will definately make this again.

Reviewed on Jul. 27, 2011 by Dihy

There are many recipes in your new Italian magazine that I want to try but this one caught my eye first. Wow! Fantastic flavor and easy to make! I made it according to the recipe but may add mushrooms next time.. excellent as is though!

Reviewed on Feb. 26, 2011 by LadySullen

This recipe is absolutely fantastic. We loved the toasted walnuts--definitely an extra-special touch. I'm sending this to my daughter, who LOVES pesto!

Reviewed on Mar. 11, 2010 by tammyd32

This was a hit with my family. My husband wants this on the menu once a week. It was easy to make and delious to eat.

Reviewed on Mar. 24, 2009 by dtreasoner

Reviewed on Nov. 05, 2008 by cactuslady

Re: Pesto Shrimp Toss I prepared this dish for my husband a couple of nights ago. It's a definite "keeper". Leftovers seem even better. I used broccoli, green pepper and wedged onion in the veggie mixture. Seved with a salad this is a complete meal.

Reviewed on Sep. 21, 2008 by 150113

I just prepared this for a quick family dinner, and it was a hit! I subsituted broccoli for the asparagus, and added 1/2 a red pepper I had laying around. One eater even commented that it was better than the last shrimp meal he had a Red Lobster. This is going to be a repeat. I'm excited about having it cold for lunch tommarow as a salad.

Reviewed on Sep. 04, 2008 by Colly

You have made my years of cooking a joy with your recipes and magazine. I am 80 and retired and can not afford any extras. Just wanted you to know I am now relishing your recipes on line. Thanks Velma Fares