Light Shrimp and Pesto Pasta

Light Shrimp and Pesto Pasta
  • 3 cups chopped garlic scapes
  • 1 cup freshly grated Romano cheese
  • 1 cup flat-leaf parsley
  • 1/2 cup chopped walnuts
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 (16 ounce) box fettuccine pasta
  • 1 pound cooked shrimp
  • salt and ground black pepper to taste
  • 1 lemon, cut into wedges


  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.

04/17/2018
Light Shrimp and Pesto Pasta, recipe PT15M PT1H 5 455 calories

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