Fast-from-scratch pesto adds easy bright flavor to this pasta toss packed with sautéed shrimp, artichoke hearts, Greek olives, and fresh tomatoes!
- 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
In 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.