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20 minute dinner recipes

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Shrimp & Pesto Pasta

http://www.eatingwell.com/recipes/shrimp_pesto_pasta.html

From EatingWell:  March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.

6 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
  2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Nutrition

Per serving : 303 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 115 mg Cholesterol; 32 g Carbohydrates; 21 g Protein; 6 g Fiber; 284 mg Sodium; 292 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 lean meat