Shrimp & Pesto Pasta- Diabetic Connect

LINDA BAILEY

By
@miffed13

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal. Serve with a tomato and arugula salad tossed with mustard balsamic vinaigrette. Fruit sorbet for dessert.


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Rating:

Serves:

6 servings, 1 1/2 cups each

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

8 oz
whole-wheat fettuccine
1 lb
asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 c
sliced jarred roasted red peppers
1/4 c
prepared pesto
2 tsp
extra-virgin olive oil
1 lb
raw shrimp, (21-25 per pound), peeled and deveined
1 c
dry white wine optional
freshly ground pepper, to taste

Directions Step-By-Step

1
Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender,about 3 minutes more.
2
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. Heat oil in a large skillet over medium heat. Add shrimp and cook,stirring occasionally,until pink,about 3 minutes.
3
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.