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