Fettucine with Dill Pesto and Shrimp
Servings
6Serving size
2 ounces pasta with 3 ounces shrimp, 3 ounces vegetables and sauceThis recipe can easily be easily multiplied and will keep fairly well for a day or so. You may use any vegetable in place of the asparagus.
Ingredients
| 2 Tbsp. Pine nuts |
| 2 clove Garlic, raw (minced) |
| 4 cup sprigs Fresh dill |
| 1 ounce Parmesan cheese (grated) |
| 2 Tbsp Water |
| 2 Tbsp. Lemon juice |
| 2 Tbsp. Olive oil |
| 12 ounce Whole Wheat Fettuccine (or gluten-free fettuccine) |
| 4 quart Water |
| 3 tsp. Olive oil |
| 12 Ounces Shrimp, raw (peeled and deveined) |
| 3/4 cup No salt added vegetable stock (or no salt added chicken or shrimp stock) |
| 12 ounces Asparagus, raw |
| 1 1/2 ounce Parmesan cheese (grated) |
Instructions
Heat the water over high heat in a large stock-pot until boiling. Add the fettuccine.
Place the asparagus in a steamer and as the pasta nears being done (about ten minutes) turn the heat on high.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the shrimp and cook on one side for about 2 minutes. Turn and reduce the heat to medium-low and cook for another two minutes.
Add the pesto and chicken stock and toss to coat the shrimp well.
Drain the pasta and add to the pan with the shrimp and pesto.
Divide the steamed asparagus between the two pasta bowls. Fill each bowl with 1/2 of the shrimp/pesto/fettuccine and divide the grated Parmigiano-Reggiano evenly over the top of each dish.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
You’re not stuck with using basil for your pesto. Almost any green, such as cilantro or arugula, will work. And of course, there’s always basil….