Shrimp Pasta Primavera with Basil Pesto

Shrimp Pasta Primavera with Basil Pesto

This tastes fantastic served cold on a summer day!

Serves 4
40 frozen medium easy-peel shrimp
2 cups packed fresh basil leaves
2 tablespoons grated Parmesan or pecorino cheese
3 tablespoons pine nuts
2 cloves garlic
1/4 teaspoon salt
1/3 cup + 1 tablespoon extra-virgin olive oil
10 ounces Hodgson Mill Organic Whole Wheat Spirals with Milled Flaxseed
1 bag (16 ounces) frozen chopped vegetables of your choice
Buy the bookThe Flavor Full Diet This recipe is featured on page 209


  1. Quickly thaw the shrimp by rinsing in cold water. Peel, pat dry, and set aside.
  2. In a food processor, mince the basil, cheese, pine nuts, garlic, and salt. Scrape down the sides of the bowl and drizzle in 1/3 cup of the oil with the motor running. Set aside.
  3. Cook the pasta according to package directions. Drain in a colander, rinse with cold water, and transfer to a large bowl.
  4. Meanwhile, lightly coat a cast-iron grill pan with olive oil spray and place over high heat. When the pan is very hot, add the shrimp and grill for 2 to 3 minutes on each side (do not overcook). Add to the bowl with the pasta.
  5. Add the remaining 1 tablespoon oil to the pan and sauté the frozen vegetables for a few minutes.
  6. Add the vegetables and pesto to the pasta and shrimp and stir to blend.

Per serving
606 calories, 30 g fat (4 g sat fat), 29 g protein, 59 g carbohydrate, 12 g fiber, 93 mg cholesterol, 441 mg sodium