Light Shrimp and Pesto Pasta recipe

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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

Nutrition Info

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
servingSize: -
sodium: 454.9 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Recipe Yield

6 servings

Recipe Note

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.

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