Ingredients20 m servings 518 cals
- HEAT oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
- PREPARE pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.
Per Serving: 518 calories; 24.8 g fat; 38.7 g carbohydrates; 23.5 g protein; 149 mg cholesterol; 704 mg sodium. Full nutrition
ReviewsRead all reviews 6
Delicious! My fiance was thrilled with this creation -- not only was it delicious but it looked like I spent a lot of time on the meal. Trying to keep the sodium low I took out the olives and ...
This dish was simple and very sophisticated. A great entertaining dish. Colorful, flavorful - everybody loves it! I don't use as much pesto as the recipe calls for, nor do I use the capers. ...
I have made this so many times because it is so quick and easy, the compliments are there after the first taste, thanks
This recipe is delicious and quick to whip up!! The only changes I made was added more garlic because I'm a garlic fan. I used the whole 10 oz of Sun dried Pesto jar I had. Also, I added a bit ...
I like this recipe it is very easy, fast,and most of the recipes are already in my fridge.