| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Container; (7 oz.) refrigerated pesto sauce |
| 1 |
lb |
Medium shrimp; peeled and deveined |
| 4 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Penne pasta; cooked according to package directions |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com
1. Spoon enough oil from top of pesto to fill a tablespoon and heat in a
large skillet over medium-high heat 1 minute.
2. 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.
3. 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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