Shrimp Pesto Pasta is one of my die-hard favorite meals. I’ve never been a huge pasta fan (I’d much rather eat a delicious piece of bread,) but this recipe is a true exception. What’s great about this Spinach-Packed Shrimp Pesto Pasta is all the spinach and basil added to this classic recipe. The added greens not only make the dish healthier, but also significantly help to reduce the calorie and fat content. Instead of using a half cup of pesto, we are able to cut the pesto down to only about two tablespoons, leaving plenty of room for those carb cals, ya dig?? In addition, this recipe is packed with 20 g of protein and contains much less fat than most of its counterparts.
Be sure to make this recipe this weekend and let me know what you think!
Spinach Packed Shrimp Pesto Pasta
What You’ll Need:
+ 2 cups spinach, packed
+ 1/4 cup fresh basil, washed and dried
+ 2 tablespoons pesto of choice
+ 1 tablespoon extra virgin olive oil
+ 1/2 tablespoon sea salt
+ 8 oz. of linguine (1/2 box)
+ 16 colossal shrimp, pre-cooked and defrosted if bought frozen
+ Place the spinach and basil in a food processor until finely chopped. Add the two tablespoons of pesto and process again.
+ Using a spatula, remove the greens out of the food processor and into a small bowl. Add the olive oil and salt and mix until blended.
+ Cook the linguine following the directions on the box. Once cooked, strain the pasta and place back into the pot. Add in the spinach pesto and defrosted shrimp and cook on low heat for 5 minutes or so until the entire dish is warm.
+ Serve hot and enjoy!
Nutrition Facts (per one serving)
324.8 g calories, 8.6 g fat, 41 g carbs, 2.4 g fiber, 20 g protein