Pesto Shrimp Pasta Recipe

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

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

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

Directions

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.
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 cup: 385 calories, 12g fat (2g saturated fat), 126mg cholesterol, 451mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.

  • 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
  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

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Collettejt User ID: 6709028 74026
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
veggiemama User ID: 4640590 139684
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
pettymama User ID: 1026286 74019
Reviewed Jul. 18, 2011

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

MY REVIEW
desgds User ID: 1062529 206573
Reviewed Jul. 21, 2008

"8 points/serving"

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