Pesto Shrimp Pasta
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pesto Shrimp Pasta calories by ingredient
Introduction
Delicious pasta dish highlighted by the taste of fresh shrimp & bright flavored pesto. Delicious pasta dish highlighted by the taste of fresh shrimp & bright flavored pesto.Number of Servings: 6
Ingredients
-
1/2 Cup Red Onion, minced
1 tsp minced garlic
2.5 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
12 Large Shrimp, raw
1/4 C Basil Pesto
1/4 C White Wine
1 C Whole Milk
1 pound Spaghetti
1 Roma Tomato, skin only, Julianned.
Directions
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.