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
- 8 ounces whole-wheat fettuccine
- 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
- 1/2 cup sliced jarred roasted red peppers
- 1/4 cup prepared pesto
- 2 teaspoons extra-virgin olive oil
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined
- 1 cup dry white wine
- Freshly ground pepper, to taste
Preparation
- 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.
- 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