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Pesto Shrimp Pasta
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8 ounces uncooked spaghetti
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
3 tablespoons olive oil, divided
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
Cook spaghetti according to package directions. Meanwhile, in a blender or food
processor, combine the basil, lemon juice, garlic, 1 tablespoon oil and salt;
cover and process until smooth. In a large skillet, saute the asparagus in
remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir
until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil
mixture; toss to coat. Add shrimp mixture and mix well.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |