Grilled Shrimp with Pasta Pesto Salad
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
pasta, linguine
|
|
| 8 | each |
shrimp
shelled, deveined |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| ½ | each |
lemon
for juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
pasta, linguine
|
|
| 8 | each |
shrimp
shelled, deveined |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 0.5 | each |
lemon
for juice |
|
Directions
Purée basil, garlic, and lemon juice in food processor.
With machine running, gradually add olive oil, then pine nuts.
Stir in Parmesan and season to taste with white pepper.
Cook linguine until al dente.
Drain in a colander and rinse with cold water.
Chill pasta in large bowl.
Add pesto, peppers, and lemon juice and toss.
Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
