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Pesto Shrimp Pasta

Serves 6

Ingredients: 
Pesto Sauce: 
  • 1/2 of a 10oz package frozen chopped spinach, thawed.
  • 1/2 cup olive oil
  • 1/2 cup butter, softened
  • 1/2 cup walnuts
  • 2 Tablespoons dried basil leaves
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Pasta/Shrimp: 
  • 2 Tablespoons olive oil
  • 2 Tablespoon butter
  • 1 pound peeled, deveined uncooked shrimp
  • 1/2 cup dry white wine
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound spaghetti
  • 1/4 cup freshly grated Parmesan cheese
 ​
Instructions: 
  • Make sauce:  Squeeze moisture from spinach.  Add all ingredients to a blender or food processor and mix until smooth.  Save for later. 
  • Bring a large pot of salted water to a boil and add pasta.  Cook according to package directions. 
  • While water is boiling and pasta is cooking, heat butter and oil in large fry pan over medium heat until melted.  Add shrimp and cook for about 2 minutes on each side.  
  • Add wine and lemon juice and cook until liquid is mostly evaporated. 
  • Stir in salt, pepper and pesto sauce and cook until heated through (just a couple of minutes).  Keep warm until pasta is done.
  • When pasta is done, drain and return to pot.  Add shrimp mixture and mix well.  
  • Sprinkle with Parmesan cheese and serve immediately.   

Nutrition Info Per Serving: 
Calories 739.9
Total Fat 43.0 g
Saturated Fat 13.6 g
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 18.6 g
Cholesterol 191.0 mg
Sodium 571.4 mg
Potassium 210.0 mg
Total Carbohydrate 59.0 g
Dietary Fiber 3.7 g
Sugars 2.3 g
Protein 28.7 g
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