Shrimp & Pesto Pasta
6 servings, 1 1/2 cups each
Total Time: 35 minutes
Ingredients
8 ounces whole-wheat fettuccine
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
Preparation
Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Reserving 1/4 cup of the cooking water, drain the fettuccine and return to the pot. Stir in peppers and pesto. Cover to keep warm.
Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Nutrition
Per serving:
266 calories;
6 g fat ( 2 g sat , 4 g mono );
115 mg cholesterol;
32 g carbohydrates;
0 g added sugars;
21 g protein;
6 g fiber;
284 mg sodium;
292 mg potassium.
Sometimes i'll add in some cubed chicken breast to increase the macro's.Also,I will sometimes add in asparagus to this dish.Whatever suits your tastes.
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