Pesto Shrimp Pasta

Photo: Oxmoor House

This delectable pasta dish features swirls of tender angel hair, plump shrimp, and grape tomatoes tossed with pesto. Garnish with sprigs of basil just before serving for extra color and a burst of freshness.

Prep: 8 minutes; Cook: 15 minutes

Yield: 4 servings (serving size: 1 cup shrimp pasta and 1 tablespoon cheese)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 31%
  • Fat: 11g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 31.4g
  • Carbohydrate: 23.6g
  • Fiber: 1.9g
  • Cholesterol: 220mg
  • Iron: 4.7mg
  • Sodium: 505mg
  • Calcium: 189mg

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 6 cups water
  • 1 1/4 pounds peeled and deveined large shrimp
  • 1/4 cup commercial pesto, divided
  • 1 cup halved grape tomatoes
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese
  • Basil sprigs (optional)

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 2. While pasta cooks, bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 2 to 3 minutes or until done. Drain shrimp; toss with 2 tablespoons pesto and tomatoes. Stir in pasta and 2 tablespoons pesto. Top with cheese. Garnish with basil, if desired.
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