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Shrimp, Peas and Pesto Pasta

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Shrimp, Peas and Pesto Pasta
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
Updated Aug 26, 2016

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 frozen sweet peas (from 12-oz bag), thawed
  • 1/4 cup shredded Parmesan cheese (1 oz)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can vary the vegetable in this quick pasta dish to suit your family. Try broccoli florets or cut green beans.
  • tip 2
    Any size shrimp will work in the recipe. Purchase the size that is the best price per pound.

Nutrition

600 Calories, 30g Total Fat, 34g Protein, 46g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
270
Total Fat
30g
47%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
175mg
58%
Sodium
870mg
36%
Potassium
340mg
10%
Total Carbohydrate
46g
15%
Dietary Fiber
5g
21%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
35%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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