TSuzanne's Shrimp Penne Pasta With Basil Pesto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.2
- Total Fat: 4.5 g
- Cholesterol: 21.9 mg
- Sodium: 129.3 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 2.8 g
- Protein: 11.1 g
View full nutritional breakdown of TSuzanne's Shrimp Penne Pasta With Basil Pesto calories by ingredient
Introduction
An easy, delicious pasta dish that's healthy and quick!I use various different pastas with this recipe - linguine and paparadelle are great substitutes.
I like to have a nice, fresh green salad accompanying this meal. An easy, delicious pasta dish that's healthy and quick!
I use various different pastas with this recipe - linguine and paparadelle are great substitutes.
I like to have a nice, fresh green salad accompanying this meal.
Number of Servings: 6
Ingredients
-
A dozen raw (or frozen uncooked) shrimp
Sliced fresh mushrooms - 1 cup
Raw Onions, sliced - 1 cup (I like to use green onions, both for the flavour and the colour)
Pure Olive Oil (or Extra Virgin) - 1 tbsp
A dash of Pepper (I prefer fresh ground pepper)
Classico Basil Pesto - 2 tbsp. (or to taste)
Pureed (or fresh crushed) Garlic - 2 tsp.
Juice from a freshly squeezed Lemon - approx. 1 tbsp
Barilla Penne Rigate (uncooked) - 300 grams
A dash of salt (for the pasta)
Directions
Bring a large pot of salted water to boil and add in the pasta. Cook until al dente (or to taste).
Meanwhile, sautee mushrooms and green onion in garlic and olive oil over medium heat for approximately five minutes.
Add raw shrimp to mushrooms and onions and sautee. Add a dash of fresh lemon juice and a dash of freshly ground pepper. Continue to sautee until the shrimp is pink and curled.
Mix sauteed shrimp, mushrooms and onions in a large bowl with pasta and Pesto sauce.
For extra flavour, add a dash of fresh grated parmesan cheese and toss.
Enjoy!
Makes approximately 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TSUZANNE.
Meanwhile, sautee mushrooms and green onion in garlic and olive oil over medium heat for approximately five minutes.
Add raw shrimp to mushrooms and onions and sautee. Add a dash of fresh lemon juice and a dash of freshly ground pepper. Continue to sautee until the shrimp is pink and curled.
Mix sauteed shrimp, mushrooms and onions in a large bowl with pasta and Pesto sauce.
For extra flavour, add a dash of fresh grated parmesan cheese and toss.
Enjoy!
Makes approximately 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TSUZANNE.