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 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
175mg
175%;
Sodium
870mg
870%;
Total Carbohydrate
46g
46%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
8%;
Calcium
30%;
Iron
35%;
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.