15 Minute Lemon Pepper Pasta with Shrimp
This recipe was contributed by Regan Jones from Healthy Aperture, as part of the Healthy Aperture blogger partnership.
15 Minute Lemon Pepper Pasta with Shrimp
Servings 3 Servings
Ingredients
- 1/2 pound dry fusilli or medium-size twisted or tube-shaped pasta
- 1 tablespoon olive oil
- 1 pound medium-size shrimp peeled and deveined
- 2 cups frozen chopped kale spinach, broccoli rabe or other greens
- 1/3 cup dry white wine
- 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup basil pesto
- 1/2 cup grated Parmesan cheese
Instructions
-
Cook pasta according to package directions.
-
While pasta cooks, heat oil over medium heat in a large nonstick skillet. Add shrimp. Cook 2 minutes. Turn shrimp over.
-
Add kale and wine to pan; zest lemon directly into pan. Sprinkle with salt and pepper and continue cooking 1 to 2 minutes or until shrimp are done.
-
Remove from heat. Drain pasta; toss with shrimp mixture, pesto and cheese.
