Pesto Shrimp and Broccoli Fettuccine + Weekly Menu
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Serves: 8 servings (about 2 cups each)
 
Ingredients
  • 1 lb uncooked fettuccine
  • 7 cups broccoli florets (about 1 lb)
  • 1¼ cup prepared basil pesto
  • 2 lbs peeled and deveined cooked medium shrimp (thawed if frozen)
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Bring a large pot of water to a rolling boil over high heat. Add fettuccine, and cook 6 minutes. Add broccoli florets to pasta; cook until pasta is al dente and broccoli is bright green and crisp-tender, about 3 minutes. Reserve ½ cup cooking liquid, and set aside. Drain pasta mixture.
  2. Return pasta and broccoli to pot; reduce heat to low. Stir in pesto and shrimp. Cook, stirring constantly, just until heated through, about 2 minutes, adding cooking liquid, 1 tablespoon at a time, if needed for creaminess. Top with Parmesan; serve immediately.
Notes
Adapted from Cooking Light
Nutrition Information
Serving size: ~2 cups Calories: 489 Fat: 20.8 Carbohydrates: 48.5 Sugar: 3.4 Sodium: 942 Fiber: 5.4 Protein: 28.8 Cholesterol: 138
Recipe by Prevention RD at https://preventionrd.com/2018/11/5-ingredient-pesto-shrimp-and-broccoli-fettuccine-weekly-menu/