Pesto Shrimp Pasta recipe

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Ingredients

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Nutrition Info

279.2 calories
carbohydrate: 32.3 g
cholesterol: 86.1 mg
fat: 9.4 g
fiber: 2.3 g
protein: 15.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 295.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes, drain.

  2. Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.

  3. Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper, continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat, spoon over spaghetti to serve.

Recipe Yield

6 servings

Recipe Note

This is a great dish for company!

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