Pesto Shrimp Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 Cup Red Onion, minced1 tsp minced garlic2.5 Tbsp unsalted butter3 Tbsp extra virgin olive oil12 Large Shrimp, raw1/4 C Basil Pesto1/4 C White Wine1 C Whole Milk1 pound Spaghetti1 Roma Tomato, skin only, Julianned.
Melt butter and olive oil over medium high heat. When butter is melted, saute onions until soft. Add garlic and saute until garlic soft.
Add shrimp and cook on both sides until they turn red. Mix in pesto and toss until covered. Cook 3 minutes, stirring regularaly. Mix in white wine and use to deglaze bottom of pan. Add milk and stir. Lower heat to medium, let simmer until liquid reduced by half.
Meanwhile, cook spaghetti in large stock pot until cooked al dente. Once done, stir in with shrimp/sauce mixture. Toss until well incorporated. Let cook on medium heat for 2-3 minute until everything warm.
Serve in pasta bowls. Top with julianned tomatoes and fresh cracked black pepper to taste.
Serving Size: Makes 6 2 C Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BMHICKS78.
Add shrimp and cook on both sides until they turn red. Mix in pesto and toss until covered. Cook 3 minutes, stirring regularaly. Mix in white wine and use to deglaze bottom of pan. Add milk and stir. Lower heat to medium, let simmer until liquid reduced by half.
Meanwhile, cook spaghetti in large stock pot until cooked al dente. Once done, stir in with shrimp/sauce mixture. Toss until well incorporated. Let cook on medium heat for 2-3 minute until everything warm.
Serve in pasta bowls. Top with julianned tomatoes and fresh cracked black pepper to taste.
Serving Size: Makes 6 2 C Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BMHICKS78.
Nutritional Info Amount Per Serving
- Calories: 477.6
- Total Fat: 19.7 g
- Cholesterol: 37.0 mg
- Sodium: 145.7 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 3.6 g
- Protein: 14.4 g
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