Pesto Shrimp Pasta – a delicious recipe with fresh basil, lemon juice, olive oil, clove garlic, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2
Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3
Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
321
kcal
Calories
14
g
Fat
29
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (8 ounce) package spaghetti, 1 cup fresh basil leaves, 1/4 cup lemon juice, 3 tablespoons olive oil, and more.
Yes, Pesto Shrimp Pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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