Pesto Shrimp Pasta Toss Recipe

5 13 17
Pesto Shrimp Pasta Toss Recipe
Pesto Shrimp Pasta Toss Recipe photo by Taste of Home
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Pesto Shrimp Pasta Toss Recipe

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5 13 17
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 466 calories, 22g fat (6g saturated fat), 131mg cholesterol, 559mg sodium, 39g carbohydrate (4g sugars, 4g fiber), 31g protein.

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  • 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
  1. 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.
  2. Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
  3. 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

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Reviews forPesto Shrimp Pasta Toss

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MY REVIEW
PrplMonky5 User ID: 6612040 265573
Reviewed May. 5, 2017

"We thought this was pretty good, but not amazing. I had to cook the veggies a little longer to make sure the carrots were actually done, but by that time the asparagus & squash were a bit mushy. Next time I'll cook them separately. The lemon pepper seasoning I had already had a lot of salt in it, so I didn't use quite as much salt. Then even after that I didn't use all of that on top of the veggies. I was afraid it would be overpowering. Unfortunately I think I should have used all of the seasoning on the veggies, because I couldn't take any lemon pepper in the end. Because I didn't have cooked shrimp, I peeled and deveined uncooked shrimp and sauteed them with some garlic in a little butter. This was a decent meal, but not my favorite. I'd probably try it again with some tweaks to get the veggies right."

MY REVIEW
jsgoldn User ID: 6355243 169343
Reviewed Oct. 22, 2013

"Delicious. I used 8 oz. angelhair."

MY REVIEW
rwippel User ID: 4262008 132887
Reviewed Sep. 23, 2013

"This is so easy and so delicious! A must try!"

MY REVIEW
srasmusson User ID: 1214622 172223
Reviewed Aug. 10, 2013

"This recipe is a fav at our home. I have also substituted other veggies that I have on hand to make it more to what our kids enjoy."

MY REVIEW
bradel User ID: 6466677 108125
Reviewed Aug. 28, 2012

"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."

MY REVIEW
williamsegraves User ID: 3296408 108098
Reviewed Aug. 15, 2012

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

MY REVIEW
jessianne57 User ID: 6375849 168842
Reviewed Jan. 29, 2012

"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."

MY REVIEW
Dihy User ID: 5797267 172221
Reviewed Jul. 27, 2011

"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!"

MY REVIEW
LadySullen User ID: 3595759 156231
Reviewed Feb. 26, 2011

"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!"

MY REVIEW
tammyd32 User ID: 1852772 156229
Reviewed Mar. 11, 2010

"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."

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