shrimp & pesto pasta- diabetic connect

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By LINDA BAILEY
from STERLING HEIGHTS, MI

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.

serves 6 servings, 1 1/2 cups each
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For shrimp & pesto pasta- diabetic connect

  • 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
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How To Make shrimp & pesto pasta- diabetic connect

  • 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.
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