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Shrimp & Pesto Pasta

Shrimp & Pesto Pasta

Nutrition Facts
  • cal. (kcal) 303
Shrimp & Pesto Pasta
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 32

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

Directions

  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 Information

Servings Per Recipe: 4
PER SERVING: 303 cal., 8 g total fat (2 g sat. fat), 115 mg chol., 284 mg sodium, 32 g carb. (6 g fiber), 21 g pro.