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Shrimp And Veggie Pesto Pasta
It's a pasta salad that's made with shrimp, veggies and fresh, homemade pesto.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, pasta
Cuisine:
American
Servings:
4
Calories:
898
kcal
Author:
Lyuba Brooke
Ingredients
Pesto (makes about 3/4 cup of pesto):
2
cups
basil leaves
packed
2
large gloves of garlic
2/3
cup
shredded Parmesan cheese
1/2
cup
walnuts
or pine nuts
1/2
cup
virgin olive oil
may need to add a little more after blended
Pasta:
12
oz
Cellentani pasta
uncooked, makes about 3 cups cooked
1
medium zucchini
1
medium summer squash
1/2
tbsp
olive oil to cook the veggies
3
garlic cloves
1
tbsp
fresh parsley
1
lb
uncooked medium shrimp
1
tbsp
olive oil to cook the shrimp
2
tbsp
olive oil
to mix into pasta
salt
to taste
Instructions
Cook pasta according to directions, drain and set aside.
Chop and saute the vegetables with some salt, pepper and dill weed. Add the cooked veggies to the pasta.
Cook the shrimp with minced garlic and a little bit of salt and pepper. Add shrimp to pasta.
In the medium bowl, mix pasta, shrimp and veggies. Add 3 tbs of pesto, 2 tbs of oil and some salt and pepper. Mix well.
This pasta salad can be served cold or warm as a pasta bowl.
Nutrition
Calories:
898
kcal
|
Carbohydrates:
71
g
|
Protein:
44
g
|
Fat:
50
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
0.01
g
|
Cholesterol:
194
mg
|
Sodium:
415
mg
|
Potassium:
881
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1047
IU
|
Vitamin C:
22
mg
|
Calcium:
347
mg
|
Iron:
3
mg