Light Shrimp and Pesto Pasta

For a quick meal that’s elegant enough to serve to company, you can’t beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note.

Step: 1

Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.

Step: 2

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

Step: 3

Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Per Serving: 673 calories; protein 38.3g; carbohydrates 80.9g; fat 23.7g; cholesterol 168.2mg; sodium 454.9mg.

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