Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Container; (7 oz.) refrigerated pesto sauce |
| 1 pounds | Medium shrimp; peeled and deveined |
| 4 teaspoons | Fresh lemon juice |
| ¼ teaspoon | Salt |
| 1 pounds | Penne pasta; cooked according to package directions |
Recipe By: LHJ ONLINE
1. Spoon enough oil from top of pesto to fill a tablespoon and heat in a large skillet over medium-high heat 1 minute.
2. Add shrimp; cook 2 minutes turning frequently. Stir in lemon juice; transfer to bowl. Toss with salt. When cool enough to handle, slice shrimp in half lengthwise.
3. Toss cooked pasta with remaining pesto and shrimp. Serve immediately.
Makes 4 servings.
A terrific pasta dish that can be cooked up in a flash. You'll save even more time if you purchase shrimp that has already been peeled and deveined.
Total prep time: 15 minutes Easy PER SERVING Calories 785 Total Fat 30 g Saturated Fat 5 g Cholesterol 148 mg Sodium 655 mg Carbohydrates 90 g Protein 38 g Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 30, 1998