Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto for Four
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 791 |
| pro | 42 g |
| total fat | 28 g |
| sat. fat | 4 g |
| carb | 93 g |
| fibre | 7 g |
| chol | 176 mg |
| sodium | 659 mg |
| potassium | 677 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 61 |
| vit A | 13 |
| vit C | 13 |
| folate | 114 |
- Portion size: 4
Ingredients
- 1 lb 1lblinguine
- Easy Sun-Dried Tomato Pesto recipe
- 4 tsp 4tspextra virgin olive oil
- 3 3thinly sliced garlic clovegarlic cloves
- 1 lb 1lbpeeled and deveined raw shrimp
- 1 cup 1cupchopped fresh basil
- 1/4 tsp 1/4tsphot pepper flakes
- 1 pinch 1pinchsalt
Preparation
In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes. Drain and transfer to large bowl; toss with pesto.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic until softened, about 3 minutes. Add shrimp, basil, hot pepper flakes and salt; cook until shrimp are pink, about 5 minutes. Toss with pasta.
Source : Canadian Living Magazine: November 2009
