Pesto Shrimp With Pan-Roasted Tomatoes – a delicious recipe with fresh basil, nuts, garlic, butter, shrimp, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!(R) made with Olive Oil Spread and process to make a smooth paste; set aside.
2
Melt 2 tablespoons Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and keep warm.
3
Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.
4
Toss hot fettuccine with pesto mixture and cheese in large bowl until evenly coated. Add shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.
437
kcal
Calories
28
g
Fat
8
g
Carbs
41
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 8 ingredients. The key ingredients include: 1 cup fresh basil leaves packed, 1 tablespoon pine nuts, 2 cloves garlic, 6 tablespoons i can't believe it's not butter! made with olive oil spread, and more.
Yes, Pesto Shrimp With Pan-Roasted Tomatoes 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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