INGREDIENTS
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- 10 ounces dry spaghetti can also use linguine or fettuccine
- 3/4 cup basil pesto
- 1 pound medium to large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
- salt and pepper to taste
- 1/4 cup parmesan cheese
- 1 cup cherry tomatoes halved
- Optional garnish: chopped parsley
INSTRUCTIONS
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Bring a large pot of salted water to a boil and cook the pasta according to package directions.
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While the pasta is cooking, prepare the shrimp.
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Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
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Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
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Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
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Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
NUTRITION
Calories: 627kcal | Carbohydrates: 57g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 671mg | Fiber: 5g | Sugar: 4g