Shrimp Pesto Pasta

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 3558
• 總脂肪: 151 g
• 飽和脂肪: 28 g
• 反式脂肪: 0 g
• 膽固醇: 781 mg
• 鈉: 3379 mg
• 總碳水化合物: 340 g
• 膳食纖維: 23 g
• 總糖: 18 g
• 蛋白質: 191 g