Shrimp & Pesto Pasta
- cal. (kcal) 303
- Makes: 4 servings
- Prep: 35 mins
- Start to Finish: 35 mins
- Carb Grams Per Serving: 32
asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
sliced jarred roasted red peppers
extra-virgin olive oil
raw shrimp, (21-25 per pound), peeled and deveined
dry white wine
Freshly ground pepper, to taste
- 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 InformationServings 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.