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Winter Pesto Pasta With Shrimp

Winter Pesto Pasta With Shrimp recipe image
This Winter Pesto Pasta with Shrimp is a delightful twist on traditional Italian favorites, combining the earthy richness of kale with the bright acidity of fresh basil. The pesto is smoothed out with yogurt for a lighter, creamier texture that clings beautifully to the fettuccine. Sweet, juicy shrimp and crisp red bell peppers add a wonderful contrast in texture and flavor, making each bite satisfying and fresh. It&# 226;€™s perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen. Serve it family-style for a cozy meal that brings everyone together around the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 21.0
Description
This Winter Pesto Pasta with Shrimp is a delightful twist on traditional Italian favorites, combining the earthy richness of kale with the bright acidity of fresh basil. The pesto is smoothed out with yogurt for a lighter, creamier texture that clings beautifully to the fettuccine. Sweet, juicy shrimp and crisp red bell peppers add a wonderful contrast in texture and flavor, making each bite satisfying and fresh. It&# 226;€™s perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen. Serve it family-style for a cozy meal that brings everyone together around the table.
Ingredients
  • 12 ounce Fettuccine, uncooked
  • 1 cup Chopped fresh kale, stems removed
  • 1/2 cup Fresh basil leaves
  • 2 Garlic cloves, halved
  • 1/4 cup Grated Parmesan cheese
  • 1/8 teaspoon Salt
  • 1 cup Plain, non-fat yogurt
  • 1 teaspoon Vegetable oil
  • 1 pound Medium shrimp, peeled and deveined
  • 1 Medium Red bell pepper, cut into bite-size pieces
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
  2. 2
    While the pasta cooks, place the kale, basil leaves, garlic cloves, Parmesan cheese, and salt into a food processor or blender.
  3. 3
    Puree the mixture until smooth, then stir in the yogurt to create the pesto sauce.
  4. 4
    Heat the vegetable oil in a large skillet over medium-low heat.
  5. 5
    Add the shrimp and red bell pepper pieces to the skillet and sauté for about 4 minutes, or until the shrimp are bright pink and cooked through.
  6. 6
    Drain the cooked pasta well and transfer it to a large serving bowl.
  7. 7
    Pour the kale pesto mixture over the hot pasta and toss gently to coat evenly.
  8. 8
    Add the sautéed shrimp and bell peppers to the bowl and toss gently to combine without breaking the shrimp.
  9. 9
    Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 21.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 22.8mg1%
Total Carbohydrate 3.8g2%
Dietary Fiber 2.2g9%
Sugars 0.0g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the Parmesan cheese with nutritional yeast and use a plant-based yogurt alternative.

If you prefer a richer sauce, you can add a tablespoon of olive oil to the pesto mixture in the food processor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or milk to refresh the sauce.

Make sure to pat the shrimp dry before cooking to ensure they sear properly rather than steaming in the pan.

Keywords: pasta, shrimp, pesto, kale, italian, dinner, quick, fettuccine, seafood, vegetables, main course, easy, winter, basil, bell pepper
Read it online: https://www.chefs-mate.com/recipe/winter-pesto-pasta-with-shrimp/