Basil Pesto Shrimp Rotini with Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb frozen shrimp --raw, shelled, deveined1 jar Archer Farms Basil Pesto Cream sauce (16.9 oz)12 oz Whole wheat pasta (appx 6 servings)12 oz Asparagus spears, steam-in-bag2 oz Artichoke hearts, marinated2 tsp Minced garlic1 oz Asiago cheese, shredded1 tbs Light margarine
Cook pasta according to package directions, appx 12-15 minutes. Meanwhile, melt margarine in skillet. Add garlic and shrimp. Cook on med-high until shrimp is opaque, about 7 minutes. Cook asparagus in microwave according to package directions. Add artichoke hearts and pasta sauce to cooked shrimp. Cut asparagus spears into 1 in pieces and stir in. Warm mixture while draining pasta.
Stir in the pasta and warm on low heat about 5 minutes. Sprinkle with shredded Asiago, cover and remove from heat, allowing cheese to melt on top.
Makes 8 servings of 1 1/2 c.
Number of Servings: 8
Recipe submitted by SparkPeople user SINABUNN.
Stir in the pasta and warm on low heat about 5 minutes. Sprinkle with shredded Asiago, cover and remove from heat, allowing cheese to melt on top.
Makes 8 servings of 1 1/2 c.
Number of Servings: 8
Recipe submitted by SparkPeople user SINABUNN.
Nutritional Info Amount Per Serving
- Calories: 284.4
- Total Fat: 9.9 g
- Cholesterol: 104.3 mg
- Sodium: 417.6 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.8 g
- Protein: 19.3 g
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