Printable Area

Pasta With Lemon-Pesto, Shrimps and Asparagus

By Purdy Good Cook on April 21, 2006

1 Reviews

Prep Time: 15 mins
Total Time: 30 mins
Serves: 4, Yield: 4 4

About This Recipe

"Looking for a new way to spice up your pasta. This is an amazing recipe, that is quick and easy to make. It is a recipe that any of your guests will love, and they'll definitely be asking for the recipe. I use prawns in place of shrimps. Enjoy Recipe from Chatelaine magazine"

Ingredients

500 g pasta ( Your choice)
340 g frozen peeled uncooked shrimp or 340 g prawns
2 cups asparagus
2 lemons
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto sauce

Directions

Cook pasta according to directions.
Meanwhile, defrost shrimps and peel.
Once defrosted, pat dry with paper towels.
Snap and discard tough ends of asparagus, then slice asparagus in half diagonally. Add to boiling pasta water for last 2 minutes of cooking. Drain pasta and asparagus, then place in a large bowl.
While pasta is cooking, finely grate 1 Tbsp peel from lemons and squeeze out about 1/2 Cup lemon juice. Melt butter in large frying pan over med-high heat. Add garlic and shrimps. Stir often until shrimps turn bright pink, about 3-4 minute, remove from heat. Stir in pesto, lemon juice, and peel, then turn over pasta until evenly mixed.
Serve in pasta bowl and enjoy.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (338 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 606.5
Calories from Fat 79: 13%

Amount Per Serving: %
Total Fat 8.8g: 13%
Saturated Fat 4.1g: 20%
Cholesterol 122.3mg: 40%
Sugars 5.2 g
Sodium 552.8mg: 23%
Total Carbohydrate 101.2g: 33%
Dietary Fiber 6.6g: 26%
Sugars 5.2 g: 21%
Protein 30.5g: 61%

Reviews

"This recipe was such a delight! Being a beginner cook, I found this recipe easy to follow. The lemon and pesto made the shrimp extremely tasty! Instead of 3 garlic cloves I used 1 and sliced the asparagus into little pieces about 1/2 inch and it turned out wonderful! The prep time took about 45 mins to 1 hour and the cooking about 15-20 mins. Altogether this meal was a hit for dinner!!!"

By Chef Mayhem on April 24, 2006 | 268164