Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.

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Credit: Meredith food studios

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.

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  • Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.

  • Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

Nutrition Facts

779 calories; protein 45.8g; carbohydrates 75.3g; fat 33.7g; cholesterol 198.5mg; sodium 1047.3mg. Full Nutrition
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