"Alright, so I'm having pasta for dinner, but I has sushi for lunch, so a combination of that should be tonight's recipe." That's the sentiment expressed by our IT guy, and we couldn't agree more. It's supposed to snow tonight in Colorado, and the temperature is supposed to drop as well, so something warm and a dish that will stick to the bones sounds ideal.
Shrimp & Pesto Pasta
- 8 ounces whole-wheat fettuccine
- 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
- 1/2 cup sliced jarred roasted red peppers
- 1/4 cup prepared pesto
- 2 teaspoons extra-virgin olive oil
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined
- 1 cup dry white wine
- Freshly ground pepper, to taste
- Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
- Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
Per serving: 303 calories; 8 g fat (2 g sat, 4 g mono); 115 mg cholesterol; 32 g carbohydrates; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium.