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Shrimp and Pesto Fettuccine Pasta
The fresh flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato and arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.
Shrimp and Pesto Pasta Recipe
Makes 6 servings, 1 1/2 cups each.
Active Time: 35 minutes
Total Time: 35 minutes
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste
Shrimp and Pesto Pasta Recipe Steps
Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Per serving: 303 calories; 8 g fat (2 g sat, 4 g mono); 99 mg cholesterol; 34 g carbohydrate; 0 g added sugars; 19 g protein; 6 g fiber; 268 mg sodium; 310 mg potassium.
Nutrition Bonus: Folate (23 percent daily value), Magnesium (21 percent dv), Vitamin A (16 percent dv).
2 Carbohydrate Serving(s)
Exchanges: 2 starch, 1 vegetable, 2 lean meat
Article: Copyright ©, Tribune Content Agency
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