Pesto Pasta Primavera With Shrimp

May 10, 2023May 10, 20230 13
Mouthwatering Pesto Pasta Primavera With Shrimp recipe for your dinner tonight
in Pasta

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 ounces long fusilli
2 tablespoons pine nuts
2 tablespoons olive oil
1 lb shrimp , preferably extra-large , peeled and deveined
8 ounces yellow squash , halved lengthwise , diagonally cut into 1/4-inch-thick slices
1 container pesto sauce , about 3/4 cup
1 package frozen sugar snap peas , thawed
12 ounces cherry tomatoes , halved , about 1-1/2 cups
8 ounces bocconcini , halved ( small mozzarella balls )
1 cup fresh basil , coarsely chopped

Nutrision Information

Servings Per Recipe
6
Calories
504
Sugar
6g
Fat
22g
Pesto Pasta Primavera With Shrimp is a classic Italian dish that has become popular around the world. This recipe takes the traditional pasta dish and adds a variety of fresh vegetables and herbs to create a nutritious and delicious meal that is perfect for any night of the week. The recipe calls for long fusilli pasta, yellow squash, sugar snap peas, cherry tomatoes, bocconcini, and fresh basil. In addition to the vegetables and herbs, the recipe also includes flavorful shrimp that are cooked to perfection and seasoned with pesto sauce.

Instructions

1.Cook the pasta, 2 minutes less than al dente, according to the package instructions.
2.Drain the pasta, reserving 1/2 cup of the cooking water.
3.Toast the pine nuts in a large dry skillet over medium heat, stirring frequently, until golden brown, about 2 minutes.
4.Remove the pine nuts from the skillet and set them aside.
5.In the same skillet, add the olive oil and sauté the shrimp over medium-high heat until opaque, about 2 minutes per side.
6.Remove the shrimp from the skillet and set them aside.
7.Sauté the yellow squash in the same skillet over medium-high heat until softened and lightly browned, about 5 minutes.
8.Stir in the pesto sauce, thawed sugar snap peas, halved cherry tomatoes, bocconcini, and half of the fresh basil.
9.Cook until the sauce is heated through, and the cheese has melted.
10.Stir in the shrimp, pasta, and reserved pasta cooking water, and cook until the pasta is al dente and the sauce has thickened slightly, about 2 minutes.
11.Serve hot with the remaining fresh basil and toasted pine nuts sprinkled on top.

PROS

This Pesto Pasta Primavera With Shrimp recipe is a delicious, healthy, and easy-to-make meal for any night of the week.

The recipe features a variety of fresh vegetables and herbs that provide essential nutrients and antioxidants to support optimal health.

The dish also includes flavorful shrimp that are low in calories and high in protein.

CONS

The sodium content of pesto sauce can be high, which may be a concern for people who are watching their sodium intake.

However, the recipe calls for a small amount of pesto sauce that is diluted with other ingredients, making it a healthier option overall.

HEALTH & BENEFITS

This Pesto Pasta Primavera With Shrimp recipe is packed with essential nutrients, including vitamins A, C, and K, as well as fiber and protein.
The shrimp in the recipe are an excellent source of lean protein, and they are low in calories and fat.
The vegetables and herbs in the recipe provide antioxidants to support immune function and protect against chronic diseases.

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