LIGHT SHRIMP AND PESTO PASTA

Light Shrimp and Pesto Pasta image

For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note.

Provided by BigShotsMom

Categories Main Dish Recipes Pasta Shrimp

Time 36m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups chopped garlic scapes
1 cup freshly grated Romano cheese
1 cup flat-leaf parsley
½ cup chopped walnuts
¼ cup olive oil
2 tablespoons fresh lemon juice
1 (16 ounce) box fettuccine pasta
1 pound cooked shrimp
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 80.9 g, Cholesterol 168.2 mg, Fat 23.7 g, Fiber 5.1 g, Protein 38.3 g, SaturatedFat 5.9 g, Sodium 454.9 mg, Sugar 4.2 g