Pesto Shrimp and Asparagus pasta with mushrooms

2 steps

Updated at: Mon, 12 Aug 2024 17:06:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories729.4 kcal (36%)

Total Fat43.5 g (62%)

Carbs42.5 g (16%)

Sugars4.4 g (5%)

Protein43.6 g (87%)

Sodium873.4 mg (44%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbsolive oil

3 clovesgarlic

large, minced

½ cuppesto

prepared

1 cupschicken broth

1 bunchasparagus

rough ends snapped off and remaining parts cut in half, crosswise

8 ozmushrooms

sliced thin and ends trimmed off

1 poundshrimp

peeled and deveined

½ cupheavy whipping cream

1 cupParmesan cheese

good quality, grated, not "sprinkle" cheese

1 poundpasta rigatoni

cooked, not drained, cook pasta just as sauce is almost done, you don't want to drain the pasta because you'll need some of the pasta water and you don't want your pasta getting over cooked, Use, or some sort of smaller shaped pasta, not long thin types of noodles

Salt

pepper

to taste

Instructions

Step 1

In a large skillet, heat olive oil over medium heat for a couple of minutes, spreading it around with a spatula or large wooden spoon. Do not allow it to brown. Add pesto and chicken broth, and season with salt and pepper (amount of salt depends on how salty your chicken broth and pesto are). Mix well. Add asparagus and mushrooms and cook on medium low with lid on about 10 minutes. Add shrimp, cream, and parmesan. Continuing cooking on low until sauce thickens.

Step 2

Once sauce thickens, transfer pasta using a serrated spoon or spider directly from cooking water into sauce and cook a few more minutes on low. If sauce is too thick add a little pasta water. Taste and add additional salt and pepper as needed.