Photographer: Shrimp & Pesto Pasta
Publish Date: 2008-11-01
Yield: 6 servings, 1 1/2 cups each
Total Time: 35 minutes
Prep Time: 35 minutes
Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.
- 8 ounces whole-wheat fettuccine
- 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
- 1/2 cup sliced jarred roasted red peppers
- 1/4 cup prepared pesto
- 2 teaspoons extra-virgin olive oil
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined
- 1 cup dry white wine
- Freshly ground pepper, to taste
- Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
- Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Per serving: 303 calories; 8 g fat (2 g saturated fat, 4g mono unsaturated fat); 115 mg cholesterol; 32 g carbohydrates; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium
Nutrtion Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv).
Exchanges: 2 starch, 1 vegetable, 2 lean meat
Carbohydrate Servings: 2
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- Heart Healthy
- Low Sodium
- Low Sat Fat
- High Fiber
- Low Calorie
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- Dish Type(s)
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.