Shrimp & Pesto Pasta
This fresh spaghetti dinner features the light flavors of shrimp, pesto, and summer tomatoes.Print Pin Rate
Servings: 6 1 cup shrimp pasta, 1 cup broccoli, 1 cup lettuce, 1/2 cup grapes
- 8 ounce Spaghetti
- 6 cup water
- 4 ounce shrimp, peeled and deveined
- 1/3 cup pesto
- 1 cup cherry tomatoes
- 2 cup broccoli, florets
- 4 cup shredded lettuce
- 2 cup grapes
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 2 to 3 minutes or until done. Drain shrimp; toss with 1/2 of the pesto and halved tomatoes. Stir in pasta and the remaining pesto. (if you prefer homemade pesto, our recipe is here)
- Serve with steamed broccoli, large side salad topped with purple grapes.
Calories: 255kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 189mg | Fiber: 3g | Sugar: 10g