Description
This shrimp and pesto pasta recipe with sweet tomatoes and parmesan cheese is an easy weeknight dinner that can be enjoyed hot or cold.
Ingredients
Scale
Pan Seared Shrimp:
- 1 1/2 lb. of raw large shrimp, peeled and deveined
- 2 tablepsoons of avocado oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
Pesto Pasta:
- 1 lb. of pasta (spaghetti, fettucini or penne)
- 1 cup Homemade Basil Pesto
- 1 pint of cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
Instructions
- Fill a large pot with water and bring to a boil.
- Add in pasta and cook until al dente according to package instructions.
- To a small bowl, add raw shrimp, lemon zest, red pepper flakes, salt, and pepper.
- Heat a large skillet to medium-high heat.
- Add in avocado oil and shrimp to the pan.
- Sauté shrimp for 3-4 minutes, or until completely pink. Remove from pan and set aside.
- Drain noodles and add to a bowl with the pesto. Toss to coat.
- Top with shrimp, fresh tomatoes and grated parmesan.
Nutrition
- Serving Size: 2 cups
- Calories: 576
- Sugar: 2 g
- Sodium: 413 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 37 mg
