Shrimp Pistachio Pesto Pasta
Ingredients
- 1 lb shrimp
- 14.5 oz spaghetti
Pistachio Pesto
- 5 oz baby spinach fresh
- ½ cup roasted pistachios
- ½ tsp dried oregano
- 2 cloves garlic
- ¾ tsp salt
- ½ tsp ground black pepper
- ½ lemon, juiced approx 3 Tbsp
- 2 oz grated parmesan cheese approx ⅓ cup
Instructions
- Place all pesto ingredients into a food processor. Blend until well combined and your desired texture.
- Cook your shrimp. I recommend boiling frozen shrimp for 4 - 5 minutes or until pink and cooked through.
- Cook your spaghetti. I like to use Barilla Protein+ for a little extra fiber, but you can use whatever pasta you prefer. Save a small amount of the cooking water for thinning your pesto pasta.
- Mix your pasta, shrimp, and pesto in a large bowl. If you desire a thinner pesto sauce, stir in some saved pasta water.
- You can eat this immediately for a meal or place in meal prep containers for lunches all week. This can be eaten warmed up or cold.
Notes
Nutrition Facts
Serving size: 1/5 recipe: 620 kcal | 23 g fat | 62 g carb | 9 g fiber | 42 g protein
Other Thoughts
If you do not like shrimp, you can add in any other protein you prefer.
Choose whatever pasta noodles you prefer. Higher fiber, gluten-free, different shape - whatever makes you happy.
How-to-Use
Athletes: This meal has a nice balance of carbs, protein and fat but if you are running higher miles per week, you will need to add additional carbohydrates. Try some fruit on the side or a piece of bread to wipe that pesto off the pasta bowl.
Healthy Eating: While the spinach in the pesto counts as a veggie in this meal, feel free to add more veggies on the side to increase the volume. This could be a side salad or roasted broccoli, green beans or whatever veggie you like.
Kids: Green pasta?! Why not! Cue telling them they’ll be strong like the Hulk…