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    You are in: Home / Recipes / Pesto Shrimp Primavera Recipe
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    Pesto Shrimp Primavera

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    southern chef in louisiana's Note:

    This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this—I’m allergic to seafood--but my family tells me it’s wonderful (I hate them).

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    Units: US | Metric


    1. 1
      Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
    2. 2
      Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
    3. 3
      Top the pasta with mixture; add the remaining pesto and toss.

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    Nutritional Facts for Pesto Shrimp Primavera

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 308.9
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 0.8 g
    Cholesterol 86.4 mg
    Sodium 379.9 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 7.2 g
    Sugars 2.0 g
    Protein 16.4 g

    The following items or measurements are not included:

    pesto sauce

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