| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | Container, 7 oz. | |
| refrigerated pesto sauce | ||
| 1 | lb | Medium shrimp, peeled and |
| deveined | ||
| 4 | t | Fresh lemon juice |
| 1/4 | t | Salt |
| 1 | lb | Penne pasta, cooked |
| according to package | ||
| directions |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com Spoon enough oil from top of pesto to fill a tablespoon and heat in a large skillet over medium-high heat 1 minute. Add shrimp; cook 2 minutes turning frequently. Stir in lemon juice; transfer to bowl. Toss with salt. When cool enough to handle, slice shrimp in half lengthwise. Toss cooked pasta with remaining pesto and shrimp. Serve immediately. Makes 4 servings. A terrific pasta dish that can be cooked up in a flash. You'll save even more time if you purchase shrimp that has already been peeled and deveined. Total prep time: 15 minutes Easy PER SERVING Calories 785 Total Fat 30 g Saturated Fat 5 g Cholesterol 148 mg Sodium 655 mg Carbohydrates 90 g Protein 38 g Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 142.9mg
Sodium: 787.2mg
Potassium: 133.4mg
Carbohydrates: 84.4g
Fiber: 4g
Sugar: <1g
Protein: 29.6g