Pesto Shrimp Pasta Toss

I found the best pasta dish from Taste of Home.   This dish is delicious, healthy, quick and easy AND my family loves it.  I’ve made it several times during the past few months and no one has complained. 🙂

Pesto Shrimp Pasta Toss

9 oz. uncooked linguine
1 pound cooked medium shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted (optional)

1.  Cook linguine according to package directions, adding shrimp during the last minute.  Meanwhile, in a greased 15 x 10 baking pan, combine asparagus, squash and carrots.  Drizzle with butter; sprinkle with lemon-pepper and salt.

2.  Bake, uncovered, at 450 degrees F for 15-20 minutes or until vegetables are tender, stirring once.

3.  Drain linguine and shrimp; transfer to a serving bowl.  Add the vegetable mixture and pesto; toss gently.  Sprinkle with cheese and walnuts if desired.

Serves 6     Prep time: About 30 minutes.


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