Shrimp and Pesto Pasta - 32g Carbs, 6g Fiber, 0g Added Sugar
From: Eating Well - March/April 2007, Eating Well for a Healthy Heart Cookbook
The spring flavors of asparagus and pesto combine beautifully with
fettuccine and shrimp in a light and simple pasta dish that works
for family or casual entertaining.
Make it a meal: Serve with a tomato-and-arugula salad tossed with
mustard-balsamic vinaigrette and fruit sorbet for dessert.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low saturated fat | Low sodium
| Heart healthy | Healthy weight | High fiber
Active Time: 35 minutes
Total Time: 35 minutes
Servings: 6
Serving Size: 1 1/2 cups each
8 oz whole-wheat fettuccine
1 lb asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 tsp extra-virgin olive oil
1 lb raw shrimp, (21-25 per lb), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
1. Bring a large pot of water to a boil. Add fettuccine and cook for
3 minutes less than the package directions specify. Add asparagus and
continue cooking until the pasta and asparagus are just tender, about
3 minutes more. Reserving 1/4 cup of the cooking water, drain the
fettuccine and asparagus and return to the pot. Stir in peppers and
pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook,
stirring occasionally, until pink, about 3 minutes. Add wine, increase
heat to high and continue cooking until the shrimp are curled and the
wine is reduced, about 3 minutes. Add the shrimp and the reserved
cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Servings: 6
Serving Size: 1 1/2 cups each
Nutrition per Serving:
303 Calories, 8g Fat, 2g Sat, 4g Mono, 115mg Cholesterol, 21g Protein,
32g Carbs, 6g Fiber, 0g Added Sugars, 284mg Sodium; 292mg Potassium
Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv),
Calcium & Vitamin A (15% dv)
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 2 lean meat
User Reviews:
04/14/2010 - This was absolutely delicious! I did double the pesto
sauce & used the sundried tomatoes as a substitute for the peppers
& topped with fresh parmesan cheese. This is definitely a keeper!
— Anonymous
01/16/2010 - Tonight I needed a recipe that I could prepare with things
on hand...& this was it! The only substitution I made was sun dried
tomatoes (not in oil) in place of the peppers. It was quick, easy and
very tasty. No one guessed this was put together in a pinch! — signalflags
09/23/2009 - I'm not a big shrimp lover but this recipe was delicious.
It wasn't drowning in pesto - just enough. The asparagus made it even
better! My husband loved it and he's not easy to please. This is a
real keeper! - J. Principe, NYC
09/04/2009 - This has become one of my signature pasta recipes!! My
family loves it - it has so many layers of flavor from the fresh pesto
and the white wine. Give this one a try - healthy and easy to make. At
the end of the summer when basil is readily available, make up a couple
batches of pesto and freeze it. That makes this recipe so much quicker
and easier to make. — Anonymous
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