Light Shrimp and Pesto Pasta recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 3 cups chopped garlic scapes 1 cup freshly grated Romano cheese 1 cup flat-leaf parsley ½ cup chopped walnuts ¼ cup olive oil 2 tablespoons fresh lemon juice 1 (16 ounce) box fettuccine pasta 1 pound cooked shrimp salt and ground black pepper to taste 1 lemon, cut into wedges
Nutrition Info
- 672.8 caloriescarbohydrate: 80.9 gcholesterol: 168.2 mgfat: 23.7 gfiber: 5.1 gprotein: 38.3 gsaturatedFat: 5.9 gservingSize: -sodium: 454.9 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Light Shrimp and Pesto Pasta
Directions
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Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor, pulse to combine. Scrape down sides. Turn on food processor, pour in olive oil and lemon juice while processing pesto until smooth.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.