+Pesto Shrimp Pasta

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Pesto Shrimp Pasta

Course: Dinner
Keyword: dairy-free, gluten-free, low FODMAP, pasta, seafood
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 391kcal


  • 8 ozs Edamame Pasta
  • 1 lb Shrimp (peeled, deveined)
  • 1/4 tsp Sea Salt
  • 1/3 cup Pesto


  • Cook the pasta according to the directions on the package. Set aside at least 1/4 cup of pasta water. Strain the pasta and run cold water over it to prevent over-cooking. Add the pasta back to the pot.
  • Meanwhile, heat a few tablespoons of the pasta water in a skillet over medium heat. Add the shrimp and cook for 1 to 3 minutes per side, or until no longer translucent. Add more pasta water if needed. Season with salt.
  • Add the shrimp and pesto to the pasta and gently combine until well coated. Divide onto plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately two cups.
  • More Flavor

    Cook the shrimp with butter or oil instead of pasta water.
  • Additional Toppings

    Red pepper flakes, fresh herbs, lemon juice.


Serving: 4g | Calories: 391kcal | Carbohydrates: 45g | Protein: 29g | Fat: 11g | Cholesterol: 183mg | Sodium: 409mg | Fiber: 3g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 0mg | Calcium: 137mg | Iron: 2mg

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