Shrimp Pesto Pasta
Prep Time
10 min
Cooking Time
20 minutes
Yields
4 servings
Ingredients
- 10 ounces dry spaghetti can also use linguine or fettuccine (Gluten free)
- 3/4 cup basil pesto
- 1 pound medium to large shrimp peeled and deveined
- 3 tablespoon olive oil
- 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
- salt and pepper to taste
- 1/2 cup parmesan cheese (Shredded)
- 2 pints cherry tomatoes
- 1/2 chopped parsley
Directions
Combine in broiler-proof baking dish-cherry tomatoes, 1-1/2 T oil, salt and pepper to taste. Top with 1/4 cup parmesan cheese, sprinkle with 1/4 cup chopped parsley. bake at 400 degrees for 10 minutes. Then broil 2-3 minutes until they begin to split and cheese begins to color. Set aside.
Prepare the shrimp. Combine shrimp, 1-1/2 T oil. Italian seasoning, salt and pepper. Place on parchment lined baking sheet. Cook in oven at 400 degrees for 8 minutes. Set aside.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions.
Drain the pasta and add it to the pan with the shrimp and tomatoes. Stir in the pesto until all ingredients combined.
Garnish with chopped parsley and parmesan cheese.
Notes
Calories: 627kcal | Carbohydrates: 57g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 671mg | Fiber: 5g | Sugar: 4g