This meal is excellent for entertaining!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (8 ounce) package spaghetti
- 1 cup fresh basil leaves
- ¼ cup lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, or to taste
- ½ teaspoon salt
- 2 teaspoons olive oil
- 1 (8 ounce) package sugar snap peas
- ¾ pound peeled and deveined shrimp
- ⅛ teaspoon crushed red pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 296 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Love this dish! So easy and delicious. I used Classico Pesto which I’ve always loved.
Delicious I added sliced portobello mushroom and asparagus tips because that’s what had. Easy to make and a real hit. Romano cheese from refrigerated counter and fresh linguini pasta because it takes such a short time to cook. I got three meals. Putin rice the 2nd meal and wasn’t quite as tasty without additional sauce. Third. Meal I added some half and half when I heated it up and more Romano cheese and ground pepper.
You left out parmesan cheese.
A quick and delicious dish. I had some homemade pesto in the freezer and as a couple reviewers suggested used asparagus and grape tomatoes. Extra lemon for zing and extra shrimp because we rarely have it. Used whole wheat pasta for a very hearty meal. Husband devoured it. I’ll try out this dish with guests.
I made it e en quicker with bottle pesto fromCostco and zucchini instead of sugar peas because that is what I had on hand. It was was amazing and my husband said it was definitely a keeper!
This was so delicious. I tweaked it. Lessened the amount of oil by half, added Costco’s presto (two large tablespoons), tsp dried basil, frozen peas, 2 cloves of garlic, finished it off with diced green onions & grated Parmesan cheese. So good!
Delicious outcome; easy prep and process. Only substitution I made was using asparagus instead of sugar snap peas. Husband loved it. It is now one of my “go to” recipes.
I made this recipe just like instructed and it was delicious. My family loved it. I’ll be making it often!!!
It was excellent, used 3 T of store pesto, turned out fine.
I don’t know if we just eat more pasta than the average person, but I don’t believe this is 6 servings. It’s more like 4. But it’s really good, and super easy! I added mushrooms and used prepared pesto (about 4 tablespoons) but otherwise followed the recipe.
Add a salad and it’s perfect! I will make this again since we have fresh caught shrimp in the freezer!
I was pleasantly surprised at this dish. I honestly expected traditional “pesto”, but using lemon juice threw a nice spin on the dish and made it very light and fresh. I would definitely make this again!
Add a little more salt and pepper and it’s great:)
super good! I added mushrooms and tomato just prior to adding pesto. I used 3 tbsp of store bought pesto. yumm
It’s a keeper. Husband loved it. I used refrigerated store-bought basil pesto and it was a quick prep. The pasta took longer to cook that the rest of it.
Loved this. I subbed asparagus and used jar pesto. DELICIOUS! Will make this again.
This was delicious! I made it exactly like the recipe called for but added fresh tomatoes and mushrooms with the snap peas. I did think that I should have doubled the sauce with adding extra veggies. At the end, there wasn’t much sauce and it was a bit to dry for my taste but I will definitely add this to my favorites. My husband l loved it!!
Fantastic recipe! I didn’t have fresh basil (who does?) so I improvised on some of the ingredients and also added some parm as suggested earlier. Turned out great. Make sure to include some bread and wine and you’re doing fine.
Wow! With two changed, this dish was awesome. I added a handfull of pinenuts and 1/cup parmasan cheese to the pesto.
Tried just the pasta and sauce portion of this recipe, but unfortunately we found it too overpowering in all areas (basil, lemon and oil).
This was so delicious and easy! I used prepared pesto sauce and a pound of shrimp. I will definitely be making this again!