Easy Shrimp Pesto Pasta

This easy shrimp pesto pasta recipe is a go-to meal when I'm short on time, but want a dinner that I know will please the whole family.

Course Main

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 582

Author Kim

Ingredients

2 pounds medium-sized shrimp peeled and deveined
1 jar basil pesto, divided 6.35 oz
1 box Farfalle (bowtie) pasta 14.5 oz
1 can artichoke hearts in water, chopped 14 oz
1 jar roasted red peppers in water, diced 12 oz
1 container crumbled feta (I use fat free) 6 oz
Optional for garnish: fresh parsley chopped

Instructions

Combine shrimp and 1/2 the jar of basil pesto in a large baggie or bowl to marinate.
Cook pasta according to package instructions; drain.
While pasta cooks, heat about 1 teaspoon olive oil in a large skillet and cook shrimp about 2 mins and flip to allow shrimp to cook for another couple of minutes. While shrimp and pasta are cooking, I chop and dice the artichoke hearts and red pepper. This recipe moves very quickly and shrimp cooks really fast. Believe me, you don't want overcooked shrimp. If you're cooking 2 pounds of shrimp, like I did, you may need to do this in two batches, depending on the size of your skillet.
Stir together cooked pasta, shrimp, artichoke, red pepper and remaining pesto in a large serving bowl. Gradually, stir in the feta and garnish with parsley, if desired.

Notes

*Don't worry if your ingredients aren't the exact same sizes as mine. As long as they're pretty close all will turn out good.
*Leftovers can be stored in a covered container or large baggie in the fridge for up to 3 days.
*This recipe makes a lot, feel free to cut the recipe in half, if you're not serving a crowd.
*I like to eat 1 cup over salad greens to keep things figure-friendly and cut the calories and fat in half. :)

Nutrition