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Shrimp & Pasta Pesto

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

4 - 6 servings

Ingredients

1  pound  H-E-B Fully Cooked Large Garlic Cocktail Shrimp

8  ounces (4 cups)  uncooked Rao!s Tri-Color Farfalle Pasta

12  grape tomatoes, halved

1/2  pound  fresh asparagus

1/2  cup  shredded Three cheese Italian Blend

1/2  teaspoon  salt

2  tablespoons  Bella Terra Original or Garlic Herb Pesto

2  tablespoons  fresh-squeezed lemon juice

2  tablespoons  white wine vinegar

Instructions


Bring 3 quarts water to a boil in a 5-quart pot to cook pasta.

Meanwhile, cut cherry tomatoes in half. Remove and discard tough ends from asparagus; cut into 2-inch pieces.

Cook pasta in boiling water 10 minutes or until tender. Drop asparagus into pot with pasta during last 2 minutes of cooking time. Drain pasta and asparagus well.

While pasta cooks, remove and discard tails from shrimp. Whisk dressing ingredients together in a large serving bowl.

Toss hot pasta and asparagus in dressing until coated. Add shrimp, tomatoes, cheese and salt; stir gently and serve while still warm
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Created 07/31/2009
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