Ingredients40 m servings 279 cals
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Per Serving: 279 calories; 9.4 g fat; 32.3 g carbohydrates; 15.3 g protein; 86 mg cholesterol; 296 mg sodium. Full nutrition
ReviewsRead all reviews 12
Tried just the pasta and sauce portion of this recipe, but unfortunately we found it too overpowering in all areas (basil, lemon and oil).
Wow! With two changed, this dish was awesome. I added a handfull of pinenuts and 1/cup parmasan cheese to the pesto.
This was so delicious and easy! I used prepared pesto sauce and a pound of shrimp. I will definitely be making this again!
super good! I added mushrooms and tomato just prior to adding pesto. I used 3 tbsp of store bought pesto. yumm
I was pleasantly surprised at this dish. I honestly expected traditional “pesto”, but using lemon juice threw a nice spin on the dish and made it very light and fresh. I would definitely make th...
It's a keeper. Husband loved it. I used refrigerated store-bought basil pesto and it was a quick prep. The pasta took longer to cook that the rest of it.
Loved this. I subbed asparagus and used jar pesto. DELICIOUS! Will make this again.