Shrimp and Tomatoes with Arugula Pesto
Fettuccine-Zucchini Toss
Ingredients
- 2 Tbsp pine nuts
- ½ lemon
- ¼ cup freshly shredded Parmesan cheese
- 3 Tbsp extra virgin olive oil, divided
- 1 clove garlic
- 1 cup arugula
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 lb peeled and deveined, large raw shrimp
- ½ pint grape tomatoes, halved
Instructions
- Toast nuts in a large nonstick skillet over medium-low heat until fragrant. Wipe skillet clean.
- Grate zest from lemon to equal ½ tsp and squeeze juice to equal ½ Tbsp.
- Process toasted nuts, cheese, 2 Tbsp oil, lemon zest, lemon juice, garlic, arugula, and ⅛ tsp each salt and pepper in a food processor until smooth.
- Sprinkle shrimp with ⅛ tsp each salt and pepper. Cook in 1 Tbsp hot oil in skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink. Stir in tomatoes; cook 1 minute or until thoroughly heated.
- Stir pesto into shrimp mixture. Serve over Fettuccine-Zucchini Toss recipe.
Side Dish Ingredients
- ½ (9-oz) pkg refrigerated fettuccine
- ½ (16-oz) pkg zucchini noodles
- 1 Tbsp extra virgin olive oil
- ⅛ tsp kosher salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Cook pasta according to package directions; drain.
- Toss together hot pasta, zucchini noodles, oil, salt, and red pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
313
|
173
|
486
|
| Fat (g) | 21 | 6 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 25 | 6 | 31 |
| Carb (g) | 7 | 26 | 33 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 534 | 182 | 716 |
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