Ingredients
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12 ounces penne pasta
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1 tablespoon olive oil
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1 pound large shrimp, peeled and deveined (21 to 25 count)
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1 (8 ounce) package sugar snap peas, cut into 1/2-inch pieces
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1 (8 ounce) container refrigerated prepared pesto
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1 lemon, zested and juiced
Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve 1/2 cup of pasta water when draining; set aside.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes, undisturbed. Add in snap peas and stir until shrimp are just becoming opaque. Stir in pesto and cooked pasta until well combined.
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Add 1 teaspoon of lemon zest and the juice of the lemon to the pasta and toss to combine. Add pasta water as needed to achieve desired consistency. Serve immediately.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 422 | Calories |
| 19g | Fat |
| 40g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 422 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 4g | 18% |
| Cholesterol 159mg | 53% |
| Sodium 948mg | 41% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 6g | 23% |
| Total Sugars 10g | |
| Protein 27g | 54% |
| Vitamin C 90mg | 99% |
| Calcium 238mg | 18% |
| Iron 3mg | 15% |
| Potassium 671mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
