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Sneaky Blends Recipe: Pesto Pasta with Roasted Shrimp

PESTO-PASTA-WITH-ROASTED-SHRIMP_400I use pistachios in place of pine nuts for a modern spin on traditional pesto, and use Broccoli-Pea-Spinach Base Blend in the pesto to add volume, while cutting back on the usual amounts of oil and Parm. I personally find pistachios tastier, but (bonus!) they also happen to have double the protein, 20 percent fewer calories, and more fiber than pine nuts. And they’re a lot more wallet friendly. Add shrimp and pasta and—heaven. Try this recipe and all of my creations in my cookbook Sneaky Blends.

Makes 4 servings • Serving size: About 2 cups

1 pound wild shrimp, peeled and deveined
½ tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper
6 ounces dry (or 3 cups cooked) whole grain linguine (or any other shape)
½ cup *Pistachio Power Pesto
Chopped fresh basil leaves, for garnish

*Pistachio Power Pesto
½ cup *Broccoli-Pea-Spinach Base Blend
2 cups loosely packed fresh basil leaves (about 40 leaves), plus a few for garnish
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pistachio halves
1 to 2 garlic cloves
1 tablespoon extra-virgin olive oil
3 to 4 tablespoons low-sodium vegetable broth (or Bone Broth or chicken broth)
Sea salt and freshly ground black pepper

Place the first 6 ingredients into a high-powered blender and pulse to combine; add broth to the mixture 1 tablespoon at a time and pulse to the desired pesto consistency. Season with salt and pepper to taste.

Makes 4 servings • Serving size: 2 tablespoons

Nutrition facts (per serving): 69 calories; 6 g fat; 65 mg sodium; 4 g carbs; 1 g fiber; 1 g sugar; 2 g protein

Preheat the oven to 400 degrees. Toss the shrimp with the oil, season with salt and pepper, and spread in one layer on a baking sheet. Roast for 8 to 10 minutes until just pink and cooked through. Meanwhile, cook the pasta according to package directions. Toss the shrimp with the pasta and pesto. Garnish with basil and serve.

Nutrition facts (per serving): 339 calories; 10 g fat; 235 mg sodium; 31 g carbs; 6 g fiber; 2 g sugar; 31 g protein

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