Easy Shrimp Pesto Pasta Recipe is Loaded with Fresh Flavor
Fast from-scratch pesto adds tang and brightness to this hearty, tasty dish
Pasta is one of my dinner go-to’s and I’m always looking for new ways to prepare it. That’s why I love this shrimp pesto pasta recipe. Not only is it packed with delicious sautéed shrimp, it’s also bursting with artichoke hearts, Greek olives, and tomatoes. It’s truly a taste of the Mediterranean—tangy, briny, zesty and bright. Plus it’s as healthy as it is irresistible. Shrimp are rich in omega-3 fatty acids, which promote heart health. They also contain an antioxidant called astaxanthin that helps protect against inflammation. And, of course, shrimp are loaded with protein. Their flavor really shines in this yummy pasta, especially after they’re tossed with the tasty pesto.
This meal is super easy to make. Just whip up the pesto in a food processor, and then quickly sauté the shrimp. Add artichoke hearts, olives and tomatoes to the pan, along with the pesto and some cooked pasta, and dinner is done! Watch our video to see how simple it is.
Yields
Total Time
Cook Time
Ingredients
- 1/2 c. slivered almonds
- 1 lemon
- 2 c. fresh basil leaves
- 1 clove garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. low-fat mayonnaise
- 8 oz. rigatoni pasta
- 1 lb. extra-large shrimp
- 1 can (14.1 oz.) quartered artichoke hearts, drained
- 1 tomato, diced
- 1/4 c. drained halved pitted Kalamata olives
Instructions
PrintIn small dry skillet, cook almonds over medium heat, stirring occasionally, until lightly browned, 5-7 minutes. Remove from skillet; cool. Grate 1 tsp zest and squeeze 1 tbsp juice from lemon into separate bowls; reserve.
In food processor, combine basil, 1/3 cup water, garlic, salt, pepper, ¼ cup almonds, and reserved lemon juice; process until almost smooth. Stir in mayonnaise; reserve.
Cook pasta according to package directions. Drain and return to pot. Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, turning once, until opaque, 3-4 minutes per side. In pot, toss pasta with shrimp, artichoke hearts, tomato, olives, and reserved pesto. Transfer mixture to serving bowl. Sprinkle with reserved zest and remaining ¼ cup almonds.
Nutrition
- Calories: 440
- Fat: 12 gram
- Saturated Fat: 1 gram
- Protein: 29 gram
- Carbohydrate: 55 gram
- Fiber: 5 gram
- Cholesterol: 143 mg
- Sugar: 4 gram
- Sodium: 1,211 mg
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