Pesto Shrimp Pasta

Name: Pesto Shrimp Pasta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 237 milliliters fresh basil leaves; 1 clove garlic, or to taste; 59 milliliters lemon juice; 2 teaspoons olive oil; 1 teaspoons salt; 340 grams peeled and deveined shrimp; 227 grams package spaghetti; 227 grams package sugar snap peas

Pesto Shrimp Pasta

You can never have too many main course recipes, so give Pesto Shrimp Pastan a try. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 229 calories, 18g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up lemon juice, olive oil, garlic, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Basil

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Sugar Snap Peas

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper