Shrimp, Peas and Pesto Pasta

Shrimp, Peas and Pesto Pasta

Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
package (9 oz) refrigerated linguine
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1
container (7 oz) refrigerated basil pesto
2
cups Green Giant® Valley Fresh Steamer® frozen sweet peas (from 12-oz bag), thawed
1/4
cup shredded Parmesan cheese (1 oz)
  1. Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
  2. Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
  3. Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can vary the vegetable in this quick pasta dish to suit your family. Try broccoli florets or cut green beans.
Any size shrimp will work in the recipe. Purchase the size that is the best price per pound.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 175mg;
  • Sodium 870mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 3 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.