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Shrimp & Pesto Pasta

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

Your rating: None Average: 4.2 (74 votes)

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. "
Shrimp & Pesto Pasta Recipe

Makes: 6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

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

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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; 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

Recipe Categories

Style/Theme
Everyday favorites
Entertaining, casual
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Pasta
Ease of Preparation
Moderate
Ethnic/Regional
Italian
Mediterranean
Total Time
45 minutes or less
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
EatingWell for a Healthy Heart Cookbook (2008)
March/April 2007
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