Shrimp & Pesto Pasta

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.

READER'S COMMENT:

"MY HUSBAND IS A DIABETIC. I WAS LOOKING FOR A RECIPE WITH WHOLE GRAIN PASTA. WE BOTH LOVED IT! I JUST MADE IT WHEN MY SISTER WAS VISITING FROM FLORIDA. SHE THOUGHT IT WAS HEALTHY AND AWESOME. "

Makes: 6 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.

Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 lean meat

More From EatingWell

Protein-Packed Dinner Recipes

Recharge after a long day or intense workout with one of our...

Healthy Memorial Day Recipes

This Memorial Day, throw a barbecue or picnic with these...

Thai Chicken Recipes

Try making Thai at home with these easy Thai chicken recipes...

Thai Vegetarian Recipes

The flavors of Thai food, including red curry, peanut butter...
Thanksgiving Drink Recipes

If you need new ideas for drinks to serve at Thanksgiving...

Thanksgiving Casseroles That Won’t Pack on the Pounds

Casseroles, such as sweet potato casserole and green bean...

Healthy Ricotta Recipes

Ricotta isn’t just for lasagna and cannoli. With these...

Healthy Fish Taco Recipes

Take a break from classic taco fillings and try making a...
Easy Wild Rice Recipes

Use wild rice in a variety of healthy side dishes, including...

Stuffed Chicken Breast Recipes

Stuffing a chicken breast is relatively simple, but your...

Easy Cornbread Recipes

Cornbread is a Southern favorite, whether served hot out the...

Homemade Ice Cream Recipes

Whether you enjoy tried-and-true flavors or like to...
Healthy Strawberry-Rhubarb Recipes

Strawberries and rhubarb are a match made in heaven and...

Healthy Salmon Fillet Recipes

Cooking salmon at home is easy with our healthy salmon fillet...

Healthy Muffin Tin Recipes

Muffin tins are great for making more than just muffins,...

Thanksgiving Potato Recipes

No Thanksgiving dinner table is complete without a bowl of...