Fresh Tomato Pesto Shrimp Pasta
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Fresh Tomato Pesto Shrimp Pasta
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This is the perfect "pesto pasta" if you have kids who won't eat "green" foods.
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Ingredients
- 12 ounces pasta shells
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 4 ounce jar pesto
- 1 pound Shrimp shelled and deveined
- ¼ cup pasta water reserved
- ¼ cup Parmesan Cheese for serving
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Instructions
- In a large pot, cook pasta according to package directions. Reserve 1 cup pasta water, drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the cherry tomatoes and cook for 2 minutes, add the pesto sauce, shrimp, and ¼ cup pasta water. Cook for another 2 to 3 minutes, stirring often, or until the shrimp turn pink and are cooked through.
- Add the cooked pasta to the shrimp mixture and toss to combine with sauce. Top with Parmesan cheese.
Notes
- You can cut down in time by cooking your pasta ahead of time.There are a lot of shrimp per bowl of pasta. If you need to stretch this recipe to feed 6, use a full 16-ounce box of pasta.
Nutrition Information
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Serving
1 bowl
Calories
403kcal
(20%)
Carbohydrates
47g
(16%)
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
123mg
(41%)
Sodium
279mg
(12%)
Potassium
498mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
767IU
(15%)
Vitamin C
18mg
(20%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 403kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 123mg | 41% |
| Sodium | 279mg | 12% |
| Potassium | 498mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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