Shrimp And Veggie Pesto Pasta Recipe

Name: Shrimp And Veggie Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves; 1 bunch parsley; 1 lb shrimp; 1/4 th cup pesto sauce (used this pre-made italian version which can be found here ); 1 dash black pepper; 1 jalapeno; 1 dash dried basil; 1 dash dried oregano; 1 dash red pepper flakes; 1 cup broccoli, florets (I used broccolli, but this would also go great with mushrooms, asparagus, or zucchini); 1 lime; 1 dash parmesan cheese, grated (for topping); 2 cups pasta (of your choice, I used orecchiette )

Servings: persons

10 garlic cloves
1 bunch parsley
1 lb shrimp
1/4 th cup pesto sauce (used this pre-made italian version which can be found here )
1 dash black pepper
1 jalapeno
1 dash dried basil
1 dash dried oregano
1 dash red pepper flakes
1 cup broccoli, florets (I used broccolli, but this would also go great with mushrooms, asparagus, or zucchini)
1 lime
1 dash parmesan cheese, grated (for topping)
2 cups pasta (of your choice, I used orecchiette )

1
Grind the garlic, parsley and jalapeno into a paste.
2
Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
3
Add in the shrimp to this mix.
4
Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
5
After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
6
Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
7
Top with a heaping spoonful of Parmesan, and serve! Voila!

1162

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 garlic cloves, 1 bunch parsley, 1 lb shrimp, 1/4 th cup pesto sauce (used this pre-made italian version which can be found here ), and more.

Yes, Shrimp And Veggie Pesto 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.

Shrimp And Veggie Pesto Pasta

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