Pesto Shrimp Pasta
- 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!
LeftoversRefrigerate in an airtight container for up to three days.
Serving SizeOne serving equals approximately two cups.
More FlavorCook the shrimp with butter or oil instead of pasta water.
Additional ToppingsRed 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