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Pesto Shrimp Pasta Recipe
Pesto Shrimp Pasta Recipe photo by Taste of Home

Pesto Shrimp Pasta Recipe

Publisher Photo
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  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. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.
  3. 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 Home June/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.

Light-Bodied White Wine

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

Reviews for Pesto Shrimp Pasta

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 19, 2014

I made this last night. I had frozen some pesto I had made from the basil in my garden. It was fast and easy to make and really tastey!

MY REVIEW
Reviewed Jul. 24, 2012

Everyone in my family really liked this. My young children wouldn't eat the asparagus, but that just left more for my husband and I to enjoy!

MY REVIEW
Reviewed Jul. 18, 2011

A great way to use my fresh basil. Even my girls, who are picky eaters, liked this dish.

MY REVIEW
Reviewed Jul. 21, 2008

8 points/serving

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