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Grilled Shrimp Pasta with Mint Pesto & Peas

Name: Grilled Shrimp Pasta with Mint Pesto & Peas
Prep time: 10
Cook time: 25

(4 votes, average: 4.50 out of 5)

10 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Our Grilled Shrimp Pasta with Mint Pesto and Peas is simply gorgeous to look at and delicious to eat. It is also the poster child for using freezer and pantry items to whip up...

- 1 small lemon, juiced
- 2 teaspoons extra virgin olive oil
- 1 pound medium or large cleaned shrimp
- 8 ounces whole wheat spaghettini
- 1 recipe Mint and Almond Pesto
- ½ cup frozen peas
- salt to taste

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Nutrition Facts

Calories

422 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

49 g

Sugar

3 g

Fiber

3 g

Protein

25 g

Sodium

949 mg

Directions

In a medium bowl beat the lemon juice and olive oil together. Add the shrimp and turn to mix until the shrimp are coated in the oil and lemon. Cover with a cloth and set aside in a cool place.
Set a large pot of salted water on to boil, and place a large pasta serving bowl over it like a lid. This will heat the bowl. Pre-heat your broiler or set a cast iron grill or over a medium flame. When the water boils, add the spaghettini and set the timer for 4½ minutes. When the water is at a rolling boil again, add the frozen peas to the pasta.
Meanwhile, tip the shrimp onto the hot grill and quickly spread them out into a single layer. Sprinkle with a little salt. When they are pink on one side, about 2 minutes. Turn them and cook them 1-2 minutes more.
When the spaghettini are ready, remove the pasta serving bowl and wipe the bottom dry. Add the pesto to the heated bowl. Reserve ½ cup of the hot cooking water and drain the spaghettini and peas into a colander. Mix ¼ cup of the hot pasta water with the pesto to loosen it. Add more, a tablespoon at a time, if needed. Tip in the hot pasta and peas, add the grilled shrimp and toss everything together. Taste for salt. Serve immediately.

Chef Tips

To keep wholewheat pasta ‘al dente’ always undercook it, by 1 minute less than packet instructions if adding it to a sauce to cook a little more, or 30 seconds for pesto and other raw sauces as here.
This dish is also delicious made with the arugula pesto from our cookbook.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.