Shrimp & Veggie Pesto Pasta
This shrimp pesto linguine is one of those simple meals that feels a little fancy but comes together in about 15 minutes. It uses ingredients you may already have in your fridge and pantry and balances protein, fiber, and satisfying carbs for a meal that is both nourishing and delicious.
WHAT TO GRAB:
8 oz linguine
1 lb raw shrimp, peeled and deveined
2 cups broccoli slaw
1 cup cherry tomatoes, halved
⅓ cup pesto (store bought or homemade)
2 tablespoons olive oil
Salt and pepper
½ cup reserved pasta water
Freshly grated parmesan (optional)
Lemon zest or a squeeze of lemon (optional)
Red pepper flakes (optional)
WHAT TO DO:
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions. Before draining, reserve about ½ cup of the pasta cooking water. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer and season with salt and pepper. Cook for about 1 minute per side, until pink and just cooked through. Remove from the pan and set aside to prevent overcooking.
In the same skillet, add the remaining tablespoon of olive oil along with the broccoli slaw and cherry tomatoes. Sauté for 2 to 3 minutes until the slaw begins to soften and the tomatoes start to blister slightly.
Add the drained linguine to the skillet with the vegetables. Stir in the pesto and a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated and glossy.
Return the shrimp to the pan and gently toss for about 30 seconds, just until warmed through.
Taste and adjust seasoning as needed. Serve topped with parmesan, lemon zest, or red pepper flakes if desired. ENJOY :)
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