Shrimp Pesto Pasta

• 분량: 4 servings
• 활동 시간: 25 minutes
• 총 시간: 25 minutes

재료

4 c. loosely packed fresh basil

1/4 c. toasted pine nuts

4 garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp. kosher salt, plus more to taste

Black pepper, to taste

1/3 c. plus 2 tablespoons olive oil

1/2 c. grated parmesan cheese, plus more for serving

1 lb. spaghetti

1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces

1 lb. large shrimp, peeled and deveined

방향

For the pesto: Combine the basil, pine nuts, crushed garlic clove, 1 teaspoon salt and a few grinds of black pepper in a blender or food processor and pulse to make a coarse paste. Scrape down the sides. With the machine running, add 1⁄3 cup olive oil in a steady stream to make a smooth paste. Add the parmesan and pulse to incorporate. Set aside.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the spaghetti.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium- high heat. Add the asparagus and cook, tossing, until bright green, about 2 minutes.

Add the shrimp and season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the shrimp is just cooked through and the asparagus is just tender, 3 to 4 minutes. Add the chopped garlic and toss, about 30 seconds. Remove the skillet from the heat.

Add the spaghetti, pesto and 1⁄2 cup of the reserved cooking water to the skillet and toss well to coat, adding up to 1⁄2 cup more cooking water if needed. Serve with parmesan.

영양 정보

• 칼로리: 3558
• 지방 전체: 151 g
• 포화 지방: 28 g
• 트랜스 지방: 0 g
• 콜레스테롤: 781 mg
• 나트륨: 3379 mg
• 탄수화물 전체: 340 g
• 식이섬유: 23 g
• 총 당류: 18 g
• 단백질: 191 g