Shrimp & Pesto Pasta- Diabetic Connect
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8 ozwhole-wheat fettuccine
1 lbasparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 csliced jarred roasted red peppers
1/4 cprepared pesto
2 tspextra-virgin olive oil
1 lbraw shrimp, (21-25 per pound), peeled and deveined
1 cdry white wine optional
·freshly ground pepper, to taste
How to Make Shrimp & Pesto Pasta- Diabetic Connect
- 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.
- 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.
- 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.