Shrimp Pesto Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.9
  • Total Fat: 9.8 g
  • Cholesterol: 150.8 mg
  • Sodium: 313.5 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 21.9 g

View full nutritional breakdown of Shrimp Pesto Pasta calories by ingredient


Introduction

This is a quick and easy dinner. It took me 15 minutes from start to finish with zero prep time! And it is super healthy and delicious. This can serve as a meal by itself or be paired with another cooked veggie or a small salad. This is a quick and easy dinner. It took me 15 minutes from start to finish with zero prep time! And it is super healthy and delicious. This can serve as a meal by itself or be paired with another cooked veggie or a small salad.
Number of Servings: 6

Ingredients

    I pound cooked shrimp, thawed (I used mini cooked shrimp but you can use whatever you like)
    1/2 pound uncooked healthy harvest angel hair pasta (again, whatever you like but it would change nutritional info)
    1 bag, thawed (about 4 cups) of winter mix frozen veggies (broccoli, carrots, cauliflower-or sub whatever veggies you like)
    1/4 cup prepared pesto (or you could make your own but I needed QUICK)
    1/4 cup lemon juice
    3 cloves garlic (you could use minced, adjust to your taste)
    2 TBSP smart balance (or whatever you have on hand)
    1 TBSP olive oil
    2 TBSP dried parsley (you could use fresh, I did not have any on hand)

    ****I thawed the veggies and shrimp to make it even faster. I let them sit out about 30-45 minutes, but you don't have to. If they are frozen just add a couple minutes to cooking time so they are heated through.
    *****Using raw shrimp will increase cooking and/or prep time

Directions

Boil water. Add pasta. Cook 5 minutes. Add frozen vegetables and cook 5 more minutes. Heat skillet with olive oil and smart balance. Once smart balance has melted add garlic, parsley, and lemon juice. Add shrimp. Heat shrimp through (if thawed about 2-3 minutes. If shrimp is frozen it will take longer)

Drain pasta and vegetable mix. Put back in pot. Toss with pesto. Add shrimp and sauce. Serve warm!

Serving Size: makes 6 servings of about 2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user JLAHEY9381.