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Light Shrimp and Pesto Pasta


"For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note."
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36 m servings 673 cals
Original recipe yields 6 servings

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  • Prep

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  1. Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  3. Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.


  • Cook's Note:
  • Parmesan cheese may be substituted for the Romano cheese.

Nutrition Facts

Per Serving: 673 calories; 23.7 g fat; 80.9 g carbohydrates; 38.3 g protein; 168 mg cholesterol; 455 mg sodium. Full nutrition

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Read all reviews 3
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A lovely, delicate pesto. I used gf spaghetti. Thank you BigShotsMom.

I didn't have garlic scapes so I just used minced garlic. Probably had a little more garlic flavor but it was amazing!

Great dish, just wished that they's stop telling how long the pasta should cook! Each brand and type of pasta has their time set for cooking, not all pasta cooks in 11 minutes!!! For example, ...