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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.
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Nutrition Facts
Easy Shrimp Pesto Pasta
Amount Per Serving (2 g)
Calories 582 Calories from Fat 262
% Daily Value*
Fat 29.1g45%
Saturated Fat 3.6g23%
Cholesterol 168.5mg56%
Sodium 1322.1mg57%
Carbohydrates 50.7g17%
Fiber 5.9g25%
Sugar 5g6%
Protein 31.2g62%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 (2 cup servings)
Easy Shrimp Pesto Pasta
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
 
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.
Ingredients
  • 2 pounds medium-sized shrimp peeled and deveined
  • 1 6.35 oz. jar basil pesto, divided
  • 1 14.5 oz. box Farfalle (bowtie) pasta
  • 1 14 oz. can artichoke hearts in water, chopped
  • 1 12 oz. jar roasted red peppers in water, diced
  • 1 6 oz. container crumbled feta (I use fat free)
  • Optional for garnish: fresh parsley chopped
Instructions
  1. Combine shrimp and 1/2 the jar of basil pesto in a large baggie or bowl to marinate.
  2. Cook pasta according to package instructions; drain.
  3. 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.
  4. 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.
Recipe 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. :)

Author: Kim Lee
Course: Main

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