Pesto Shrimp and Asparagus pasta with mushrooms
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By Donna Ford
Pesto Shrimp and Asparagus pasta with mushrooms
Updated at: Mon, 12 Aug 2024 17:06:54 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
22
High
Nutrition per serving
Calories730 kcal (37%)
Total Fat43.5 g (62%)
Carbs42.6 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.
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