Pesto Shrimp & Pasta
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This beautiful and satisfying dish comes together in just 35 minutes. Make a double batch of the pesto and use it for sandwiches, pizza, and calzones later in the week.
Ingredients
Uncooked bow tie pasta
8 oz
Fresh basil
2 cup(s), fresh leaves, loosely packed
Water
⅓ cup(s)
Grated Parmesan cheese
3 Tbsp
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Extra virgin olive oil
1 Tbsp
Extra virgin olive oil
1 tsp
Garlic
3 clove(s), minced
Lemon zest
1½ tsp, grated
Table salt
¼ tsp
Uncooked shrimp
1 pound(s), large peeled and deveined
Grape tomatoes
3 cup(s), halved
Instructions
1
Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
2
Meanwhile, to make pesto, combine basil, water, Parmesan, walnuts, 1 tablespoon oil, 2 garlic cloves, lemon zest, and salt in food processor and process until smooth, adding more water, 1 tablespoon at a time, if needed. Set aside.
3
Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook, stirring often, about 2 minutes. Add tomatoes and remaining garlic and cook, stirring often, until shrimp are just opaque in center and tomatoes are heated through, about 2 minutes longer.
4
Add shrimp mixture and pesto to pasta and toss to combine. Serve at once.
5
Serving size: about 1¾ cups
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