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Shrimp & Pesto Pasta

Shrimp & Pesto Pasta
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WebMD Recipe from

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.

Prep: 35 minutes | Total Time: 35 minutes
  • 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
  1. 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.
  2. 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.


Nutritional Information

Makes: 6 servings, 1 1/2 cups each
  • Calories303
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol99 mg
  • Carbohydrates34 g
    • Dietary fiber6 g
  • Protein19 g
  • Sodium268 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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