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Heart & Vascular Center

Shrimp & Pesto Pasta

Serves: 6

Nutrition Facts (per serving):

  Calories: 303
  Fat:
8 g
  Protein:
19 g
  Carbohydrate:   
34 g
  Sodium:
268 mg
  Fiber:
6 g 

Ingredients:

  • 8 ounces whole-wheat fettuccine
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
  • 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 de-veined
  • 1 cup dry white wine
  • Freshly ground pepper to taste
Directions:

  1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify.
  2. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more.
  3. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm
  4. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes.
  5. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes.
  6. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.

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