Enjoy this delicious pasta dish featuring angel hair pasta sautéed
with shrimp, corn, and tomatoes with basil walnut pesto.
| What’s included? |
| 8 oz. |
Barilla Plus Spaghetti |
| 2 Tbsp. |
Olive Oil |
| 1 lbs. |
Raw Shrimp |
| 2 Tbsp. |
Minced Garlic |
| 6 Cups |
Halved Cherry Tomatoes |
| 3/4 Cup |
Chablis Wine |
| 3/4 Cup |
Water |
| 2 1/2 Cups |
Fresh Corn Kernels |
| 1 1/2 Cups |
Sliced Green Onions |
| 1/4 tsp. |
Kosher Salk |
| 1/4 tsp. |
Ground Black Pepper |
| 3/4 Cup |
Basil Walnut Pesto |
| Yield: 6 Servings |
Portion Size: 2 Cups |
How to make this dish:
Cook pasta according to directions until al dente; drain, rinse and set
aside. In a hot sauté pan, drizzle olive oil and cook shrimp half
way and remove shrimp from pan to avoid overcooking. Add garlic to the
pan and cook for another 30 seconds. Add half of the cherry tomatoes and
cook for another minute. Mix the wine and water and pour into the pan.
Add corn kernels and scallions. Season with salt and freshly ground black
pepper. Mix in cooked pasta and reserved shrimp along with pesto. Stir
to mix and heat through. Make sure the shrimp is cooked all the way. Serve
immediately.
Notes from the Chef:
Instead of shrimp, try sliced chicken breast or make the dish vegetarian
by adding some sliced mushrooms instead of shrimp. In the summer months,
try a garnish of fresh basil.
Nutritional Information:
592 Calories
34.6 grams of Protein
55 grams of Carbohydrates
26.3 grams of Total Fat
164.3 mg of Cholesterol
338.4 mg of Sodium
8 grams of Dietary Fiber
3.9 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!