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Quick Shrimp, Asparagus and Pesto Fettucine

Jarred pesto turns what could be a complicated dish into a fast and healthy meal

This rich and aromatic dish may taste like it takes hours to make – but you can whip it up in just 30 minutes!

Makes 4 servings

pile of cooked shrimp

Ingredients:

8 ounce whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup jarred roasted red peppers
1/2 cup prepared pesto
1 Tablespoon olive oil
1 pound raw shrimp, peeled and deveined
1 cup dry white wine
Fresh ground pepper to taste

Instructions:

Cook fettuccine in a large pot of boiling water, adding asparagus during the last 3 minutes of cooking time. Drain pasta and asparagus, reserving 1/4 cup of the water, and return to pot. Stir in roasted peppers and pesto. Cover to keep warm.

Heat oil in a nonstick skillet. Add shrimp, and cook until pink, about 3 minutes. Add wine, and continue to cook until the wine is reduced, about 3 more minutes. Add the shrimp to the reserved pasta pot, and toss together to coat, along with the reserved cooking water. Season with pepper.

Nutrition Information Per Serving

Calories

316

Fat

10 g

Saturated fat

2 g

Cholesterol

115 mg

Protein

23 g

Carbs

34 g

Fiber

6 g

Sodium

284 mg

Updated August 31, 2021