Ingredients
Scale
- 8 oz fusilli pasta
- 1 lb large peeled shrimp
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente (7-10 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil. Season shrimp with salt and pepper; cook until pink and opaque (3-4 minutes).
- Reduce heat to low, add pesto to the skillet, and stir until combined with shrimp.
- Add halved cherry tomatoes and cooked pasta; mix gently until everything is coated with pesto.
- Squeeze lemon juice over the salad and toss in chopped basil.
- Serve warm or chill in the fridge for 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 200mg