Pesto Shrimp Salad

Makes 2 Servings

Macros: 391 Cal, fat 11g, carbs 45g, protein 29g, fibre 3g


113g Brown Rice Fettuccine

227g Shrimp (peeled, deveined)

1/8 tsp Sea Salt

2 2/3 Tbsp Pesto


Cook the pasta according to the directions on the package. Set aside at least 1/4 cup of pasta water. Strain the pasta and run cold water over it to prevent over-cooking. Add the pasta back to the pot.

Meanwhile, heat a few tablespoons of the pasta water in a skillet over medium heat. Add the shrimp and cook for 1 to 3 minutes per side, or until no longer translucent. Add more pasta water if needed. Season with salt.

Add the shrimp and pesto to the pasta and gently combine until well coated. Divide onto plates and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately two cups.

More Flavour: Cook the shrimp with butter or oil instead of pasta water.

Additional Toppings: Red pepper flakes, fresh herbs, lemon juice.






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