Pesto Shrimp Pasta

Egg-free
High-Fiber
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes

Ingredients

  • 3/4 lb. medium shrimp, peeled and deveined
  • 1/4 cup basil pesto
  • 8 oz. angel hair pasta
  • 1/4 cup extra virgin olive oil
  • 2 to 3 tbsp. sliced fresh garlic
  • 1/2 pint grape tomatoes, halved
  • 1 1/2 cups coarsely chopped fresh spinach
  • 1/4 cup shredded Romano or Parmesan (1 oz.)

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. In a small bowl combine shrimp and pesto; toss to coat. Set aside.
  2. Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve 1/3 cup pasta water.
  3. Meanwhile, in a large skillet heat oil over low heat. Add garlic; cook 5 to 7 minutes or until tender. Transfer to a small bowl. Raise heat to medium. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.
  4. Add tomatoes, spinach, pasta and reserved pasta water; toss to coat. Season with salt and freshly ground pepper to taste. Transfer to a large serving bowl, sprinkle with Romano, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 497, Calories Fat 217, Total Fat 24g, Saturated Fat 5g, Cholesterol 140mg, Sodium 323mg, Carbohydrate 45g, Protein 28g
Serving Size1
Calories497
Calories Fat217
Calories (fat) extra43
Total Fat24g
Total Fat (extra)38
Saturated Fat5g
Saturated Fat (extra)26
Cholesterol140mg
Cholesterol (extra)47
Sodium323mg
Sodium (extra)13
Potassium297mg
Carbohydrate45g
Carbohydrate (extra)15
Fiber5g
Fiber (extra)23
Sugars1g
Protein28g
Vitamin A1215IU
Vitamin A (extra)24
Vitamin C12mg
Vitamin C (extra)20
Iron4mg
Iron (extra)27