Easy Shrimp Pesto Pasta
Amount Per Serving (2 g)
Calories from Fat 262
% Daily Value*
Saturated Fat 3.6g23%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 (2 cup servings)
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.
peeled and deveined
6.35 oz. jar basil pesto, divided
14.5 oz. box Farfalle (bowtie) pasta
14 oz. can artichoke hearts in water, chopped
12 oz. jar roasted red peppers in water, diced
6 oz. container crumbled feta (I use fat free)
Optional for garnish: fresh parsley
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.
*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. :)