Shrimp Asparagus Pesto Pasta

6 25 346
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Shrimp Asparagus Pesto Pasta
Health Highlights

Ingredients


3 cup Asparagus (chopped into 1 inch pieces))
454 gm Shrimp, raw (uncooked, shells on))
2 tbsp Avocado oil
1 medium Lemon (sliced into rounds)
1 cup Brown rice pasta
2 tbsp Basil pesto

Instructions


  1. Preheat oven to 400F.
  2. Lay the asparagus and shrimp on a baking sheet. Drizzle with oil and toss gently to coat. Sprinkle with sea salt and top with lemon slices. Bake for 15 to 18 minutes, or until shrimp are fully cooked and have turned pink.
  3. While the shrimp and asparagus bake, bring a medium saucepan full of water to a boil. Add the pasta and cook according to the directions on the package. Drain and rinse the pasta and return it to the pot. Stir in pesto and mix well to combine.
  4. Remove shells from shrimp. Mix the shrimp and asparagus into the pasta and divide between bowls. Enjoy!

Notes:

  • Leftovers

    Keeps well in the fridge for 2 to 3 days. Enjoy cold or reheated.

  • No Asparagus

    Use green beans or zucchini instead.

  • Vegan

    Swap out the shrimp for tofu or legumes.

  • More Greens

    Top with microgreens.

Nutrition Facts

Per Portion

Calories 346
Calories from fat 142
Calories from saturated fat 20.4
Total Fat 15.8 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 8.3 g
Cholesterol 243 mg
Sodium 322 mg
Potassium 752 mg
Total Carbohydrate 18.1 g
Dietary Fiber 4.6 g
Sugars 3.8 g
Protein 35 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.0
Meat 1.7
Vegetables 1.9

Energy sources


Pygal18%427.675523220345121.3310989245370541%436.74306336598755261.9349479707239541%295.995922643208169.635113100309218%41%41%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad
Side
Snack




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