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Pesto Shrimp Pasta

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

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.
Nutrition Facts
1 cup: 393 calories, 12g fat (2g saturated fat), 103mg cholesterol, 406mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.