Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
Shrimp, Peas and Pesto Pasta
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 5
Ingredients
- 1 package (9 oz) refrigerated linguine
- 1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
- 1 container (7 oz) refrigerated basil pesto
- 2 cups frozen sweet peas (from 12-oz bag), thawed
- 1/4 cup shredded Parmesan cheese (1 oz)
Instructions
-
Step1Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
-
Step2Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
-
Step3Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
Nutrition
600
Calories
30g
Total Fat
34g
Protein
46g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 270
- Total Fat
- 30g
- 47%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 175mg
- 58%
- Sodium
- 870mg
- 36%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 4g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 8%
- 8%
- Calcium
- 30%
- 30%
- Iron
- 35%
- 35%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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