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Shrimp And Pesto Pasta

Shrimp And Pesto Pasta

This pasta is a cinch to throw together with long-lasting kitchen staples, such as sun-dried tomatoes, jarred pesto, and frozen shrimp. A half cup of frozen artichoke hearts provides 6 grams of fiber and unlike the jarred, marinated version has a fresh, mildly sweet flavor with no added calories. While this dish is perfect for postrun recovery, it also makes an ideal carb-packed meal the night before a long run.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Pasta
Cuisine: American
Calories: 759
Ingredients Method

Ingredients
  

  • Salt
  • 12 ounces whole grain spirals or shells
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces frozen artichoke hearts
  • 1 pound frozen peeled and deveined shrimp thawed
  • ¾ cup Cilantro-Pumpkin Pesto or store-bought pesto
  • 1 cup 2 ounces sliced sun-dried tomatoes

Method
 

  1. Bring a large pot of water to a boil over high heat. When it boils, salt the water and add the pasta. Cook according to package directions and drain when done.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the artichoke hearts. Cook for 3 to 4 minutes, or until just about heated through.
  3. Add the shrimp and cook for 2 minutes, or until the shrimp are just pink and cooked through. Add the cooked pasta, pesto, and sun-dried tomatoes. Toss to coat the pasta and vegetables with the pesto.