SHRIMP AND VEGGIE PESTO PASTA
Pasta can be flavorful... and healthy This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds... flavor and health. I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grind the garlic, parsley and jalapeno into a paste.
- Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
- Add in the shrimp to this mix.
- Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
- After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
- Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
- Top with a heaping spoonful of Parmesan, and serve! Voila!
Nutrition Facts : Calories 240.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 95.3, Sodium 442, Carbohydrate 37.7, Fiber 6.6, Sugar 3.2, Protein 17.3
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