Linguini pesto with shrimp and asparagus

Name: Linguini pesto with shrimp and asparagus
Cuisine: European, Italian, Mediterranean
Ingredients: 6 oz whole wheat linguine; 1 pound(s) asparagus; 1 tsp olive oil; 3 oz uncooked shrimp; 5 clove(s) , minced garlic; 1/4 tsp red pepper flakes; 14 oz cento organic italian whole peeled tomatoes; 1/2 tsp table salt; 2 Tbsp pesto sauce; 1 tsp lemon zest; 6 olive(s) small canned black ripe olives

5 steps

Updated at: Tue, 14 May 2024 19:23:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories535.3 kcal (27%)

Total Fat33.2 g (47%)

Carbs55.3 g (21%)

Sugars5.5 g (6%)

Protein13.2 g (26%)

Sodium2213.3 mg (111%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 ozwhole wheat linguine

1 poundasparagus

1 tspolive oil

3 ozshrimp

uncooked

5 clovegarlic

minced

¼ tspred pepper flakes

14 ozwhole peeled tomatoes

organic, italian

½ tsptable salt

2 Tbsppesto sauce

1 tsplemon zest

6olive

small, canned, black, ripe olives

Instructions

Step 1

Cook linguine according to package directions, omitting salt and adding asparagus during the last minute of cooking. Drain and keep warm.

Step 2

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium figh heat. Add shrimp, garlic, and pepper flakes. Cook stirring frequently, just until shrimp turn pink, about 2 minutes, Transfer to plate.

Step 3

Heat remaining 1 tsp oil in same skillet over medium hight heat. Add tomatoes and salt and cookm stirring ocassionally and breaking up tomatoes with side of spoon, just unctil saice begins to thicken, about 5 minutes.

Step 4

Return shrimp to the skillet. Add linguine, asparagus, pesto and lemon zest. Cook, tossing until heated through. Remove from heat. Add olives.

Step 5

5 points