Pesto Shrimp Pasta
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
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
Reviews
This was great. I used chicken, and can only imagine how great it must be with shrimp. It is a keeper and I will definitely be making again with whatever protein I have on hand.
DH made this recipe recently. He omitted the asparagus and used red bell pepper instead. He also used a full pound of shrimp. The combination of flavors was excellent. He put it in his keeper file!
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!
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!
A great way to use my fresh basil. Even my girls, who are picky eaters, liked this dish.
8 points/serving