• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Winter Pesto Pasta with Shrimp

  • Recipe Submitted by on

Category: Pasta, Seafood

 Ingredients List

  • 12 oz Fettuccine, uncooked
  • 1 c Chopped fresh kale
  • -- stems removed
  • 1/2 c Fresh basil leaves
  • 2 Garlic cloves; halved
  • 1/4 c Grated Parmesan cheese
  • 1/8 ts Salt
  • 1 c Plain, non-fat yogurt
  • 1 ts Vegetable oil
  • 1 lb Medium shrimp
  • -- peeled and deveined
  • 1 md Red bell pepper
  • - cut into bite-size pieces


Prepare pasta according to package directions. While pasta is cooking,
puree kale, basil, garlic, Parmesan cheese and salt in a food processor or
blender until smooth. Stir in yogurt.

Place oil in large skillet. Saute the shrimp and red bell pepper in the
skillet over medium-low heat for 4 minutes or until shrimp is bright pink
and cooked through.

When pasta is done, drain well and transfer it to a serving bowl. Add the
kale mixture and toss well. Add shrimp and bell pepper, tossing gently.
Serve immediately.

Each serving provides: 798 Calories; 50.4 g Protein; 130 g Carbohydrates;
6.9 g Fat; 179 mg Cholesterol; 410 mg Sodium. Calories from Fat: 8%

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