Shrimp With Parsley Pesto & Linguine Recipe

Summary

Health IndexAverageCuisine
MethodMain Ingredient
Interest Group

Ingredients

 Whole unblanched almonds35 Gram (1/4 Cup)
 Parsley sprig120 Gram (2 Cups, Lightly Packed)
 Olive oil1⁄4 Teaspoon
 White wine vinegar45 Milliliter (3 Tablespoon)
 Garlic1 Clove (5 gm), peeled
 Drained capers1 Tablespoon
 Crushed red pepper flakes1⁄4 Teaspoon
 Linguine1 Pound (Dried, 455 Gram)
 Large raw shrimp1 Pound, shelled and deveined (455 Gram, 31 To 35 Per Pound)

Nutrition Facts

Serving size: Complete recipe

Calories 1842 Calories from Fat 166

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 3.3 g16.3%

Trans Fat 0 g

Cholesterol 633.4 mg

Sodium 2219.9 mg92.5%

Total Carbohydrates 269 g89.7%

Dietary Fiber 19.4 g77.5%

Sugars 7.8 g

Protein 133 g266.9%

Vitamin A 203.2% Vitamin C 271.4%

Calcium 50.9% Iron 103.6%

*Based on a 2000 Calorie diet

Directions

1. In a wide nonstick frying pan or wok, stir almonds over medium heat until golden beneath skins (about 8 minutes). Pour almonds into a food processor or blender; let cool. Then add parsley, 1/4 cup (60 ml) of the oil, vinegar, garlic, capers, and red pepper flakes to processor. Whirl until pesto is smooth. Set aside.
2. In a 6- to 8-quart (6- to 8-liter) pan, cook linguine in about 4 quarts (3.8 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
3. While pasta is cooking, heat remaining 1 teaspoon oil in frying pan or wok over medium-high heat. When oil is hot, add shrimp and stir-fry until just opaque in center; cut to test (3 to 4 minutes).
4. Spoon shrimp and pesto over pasta; mix gently but thoroughly to combine.
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