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Fresh Pesto Shrimp Pasta

 
One serving costs about $3.26 One serving costs about $3.26

$3.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:48%

Spoonacular Score: 48%

 

Need a pescatarian main course? Fresh Pesto Shrimp Pasta could be a tremendous recipe to try. This recipe makes 2 servings with 507 calories, 28g of protein, and 33g of fat each. For $3.26 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up salt and pepper, wine, parsley, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try Fresh Pesto Shrimp Pasta, Pasta with pesto & fresh herbs, and Fresh Pesto Pasta Salad for similar recipes.

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Vampire Pinot Grigio Wine. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.

Vampire Pinot Grigio Wine

This dry, zestful combination is reminiscent of ripe pears and roses

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 lb
0.25 lb cooked spaghetti
cooked spaghetti
0.13 cups
0.13 cups dry white wine
dry white wine
1 Tbsp
1 Tbsp fresh parsley
fresh parsley
0.25 cups
0.25 cups heavy cream
heavy cream
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps pesto
pesto
2 Tbsps
2 Tbsps red onion
red onion
some
some white salt and pepper
white salt and pepper
0.5 lb
0.5 lb shrimp
shrimp
2 Tbsps
2 Tbsps tomato
tomato
0.25 lb cooked spaghetti
0.25 lb
cooked spaghetti
0.13 cups dry white wine
0.13 cups
dry white wine
1 Tbsp fresh parsley
1 Tbsp
fresh parsley
0.25 cups heavy cream
0.25 cups
heavy cream
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps pesto
2 Tbsps
pesto
2 Tbsps red onion
2 Tbsps
red onion
some white salt and pepper
some
white salt and pepper
0.5 lb shrimp
0.5 lb
shrimp
2 Tbsps tomato
2 Tbsps
tomato

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. In saute pan over high heat, add the olive oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring frequently. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.27
Ingredient
¼ pounds cooked spaghetti
⅛ cups dry white wine
1 tablespoon fresh parsley
¼ cups heavy cream
2 tablespoons olive oil
2 tablespoons pesto
2 tablespoons red onion
½ pounds shrimp
2 tablespoons tomato
Price
$0.09
$0.41
$0.16
$0.32
$0.33
$0.51
$0.07
$4.53
$0.11
$6.54

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
507 Calories
28g Protein
32g Total Fat
21g Carbs
12% Health Score
Limit These
Calories
507
25%

Fat
32g
50%

  Saturated Fat
10g
63%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
327mg
109%

Sodium
1230mg
53%

Alcohol
1g
9%

Get Enough Of These
Protein
28g
56%

Selenium
69µg
99%

Vitamin K
43µg
41%

Manganese
0.68mg
34%

Phosphorus
282mg
28%

Vitamin E
3mg
25%

Calcium
220mg
22%

Vitamin A
1031IU
21%

Iron
3mg
20%

Copper
0.37mg
19%

Zinc
2mg
18%

Vitamin B12
0.89µg
15%

Magnesium
54mg
14%

Vitamin C
10mg
12%

Fiber
1g
7%

Potassium
209mg
6%

Folate
22µg
6%

Vitamin B3
1mg
5%

Vitamin B2
0.07mg
4%

Vitamin B6
0.08mg
4%

Vitamin B5
0.34mg
3%

Vitamin B1
0.04mg
3%

Vitamin D
0.21µg
1%

covered percent of daily need

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