Shrimp and Pasta with Walnut Pesto
This healthy shrimp and pasta recipe is a great source of protein and heart-healthy fats. It's quick and easy to make and is great for dinner or for lunch!
1 lbs. shrimp (peeled and deveined)
16 oz. whole-wheat pasta
2 cups lightly packed baby spinach leaves
3 cups lightly packed basil leaves
8 Tbsp. chopped walnuts
4 tsp. fresh lemon zest
4 Tbsp. fresh lemon juice
4 garlic cloves
8 Tbsp. olive oil
8 Tbsp. freshly grated parmesan cheese
Sea salt and fresh ground black pepper to taste
Bring a large pot of water (~8-12 quarts) to a roaring boil on the stove and add a little salt. Carefully add in the pasta and stir gently. Leave uncovered and return to a boil, stirring occasionally. Cook for 7-8 minutes. Remove from heat, drain well and set aside.
Bring 8 cups of water to a roaring boil on the stove and add a little salt. Carefully add the shrimp and cook for about 2-3 minutes until pink. Remove from heat, drain and add cooked shrimp to a bowl of cold tap water to stop the cooking process.
In a medium bowl, toss together the cooked shrimp and cooked pasta and set aside.
In a food processor, add the spinach, basil, walnuts, lemon juice and lemon zest. Pulse to chop finely. With the machine running, add the garlic until finely minced. Scrape down the bowl and add the olive oil in a thin stream.
Scrape down the bowl and transfer basil mixture to a serving bowl. Stir in the cheese and salt and pepper, to taste.
Add 8 tablespoons of pesto to the shrimp and pasta mixture, toss lightly and serve.
Refrigerate the remaining pesto in an airtight container or freezer bag and it will stay fresh for 4-5 days. Or put it in the freezer for future use. Pro-tip: if freezing, use ice cube trays to create small pesto blocks that can be thawed and used one at a time!
Calories 380, Fat 13 grams, Saturated Fat 2 grams, Trans Fat 0 grams, Cholesterol 230 milligrams, Sodium 375 milligrams, Carbs 32 grams, Fiber 6 grams, Sugar 1 grams, Protein 36 grams