Pesto Shrimp and Veggies over Linguine
Ingredients
- 1 tablespoon olive oil
- 10 ounces white mushrooms sliced
- 2 cups fresh spinach
- 1 pound shrimp frozen or defrosted, raw
- 2 teaspoons garlic finely chopped
- 1 cup grape cherry, or mini heirloom tomatoes, halved
- 8 ounces dry Dreamfields linguine pasta
- 1/4 cup jarred pesto
- Parmesan cheese to taste
Instructions
- Bring water to a boil and cook Dreamfields linguine according to package directions, drain, rinse in cold water, and set aside.
- Heat a large sauté pan to medium/medium-high heat and add olive oil. Add 1 teaspoon garlic and cook for approximately 30 seconds, add mushrooms and sauté for 3-5 minutes.
- Add spinach and cook until wilted, about 2-3 minutes.
- Remove veggies from pan to a separate bowl, draining with a slotted spoon as you go. Pour out extra liquid from pan and add shrimp with remaining teaspoon garlic and sauté until shrimp is cooked through and no longer pink, approximately 4 minutes. If liquid remains in the pan, drain it.
- Add back vegetables and tomatoes (there will be some liquid from the spinach and mushrooms, that’s OK).
- Add pasta and pesto to shrimp and veggies. Gently combine and heat through. Add parmesan cheese to taste- approximately 1 teaspoon per serving.
Notes
Serves 4: Nutrition information (1/4 of recipe): 410 calories; 31 g protein; 49 g carbohydrates; 12 g total fat; 2 g saturated fat; 190 mg cholesterol; 1160 mg sodium;**** 7 g total dietary fiber.
****Check the sodium level on the label of the shrimp you purchase. Some shrimp is treated with seawater or a brine solution that significantly increases the sodium level. If you use untreated shrimp, the sodium level per serving will be closer to 400mg.
Tips:
If you’d like more intense flavor, add more pesto.1 tablespoon per person is enough for a flavorful dish while keeping the calorie count in check. You may want to add extra Parmesan or cracked pepper as well. If you love heat, some red pepper flakes are tasty too.
Tried this recipe?Let us know how it was!