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Shrimp, Peas and Pesto Pasta

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

  • 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 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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