Shrimp Pesto Pasta
Ingredients
Pesto
-
2
cups
fresh basil leaves
-
½
cup
parsley leaves
-
⅓
cup
finely shredded parmesan cheese
-
2
Tbsp
pine nuts
-
1
clove
garlic
-
to taste
salt and freshly ground black pepper
-
6
Tbsp
olive oil
Pasta
-
10
oz
dry linguine pasta
-
1
lb
asparagus
-
1
lb
large shrimp
-
1
Tbsp
olive oil
-
1
Tbsp
fresh lemon juice
Instructions
- Prepare the pesto by blending basil, parsley, parmesan, pine nuts, garlic, salt, and pepper in a food processor, then slowly add olive oil until smooth.
- Steam the asparagus pieces.
- Boil the linguine in salted water, reserving ⅓ cup of pasta water before draining.
- In a skillet, heat olive oil and cook the shrimp seasoned with salt and pepper until opaque.
- Pour lemon juice over the shrimp, then add the pasta and asparagus to the skillet.
- Add the pesto and toss to combine, thinning with reserved pasta water as needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
5
Calories
539
Total fat
25g
Total carbohydrates
47g
Total protein
28g
Sodium
227mg
Cholesterol
232mg
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