Jefferson County Recipe of the Day: Shrimp & Pesto Pasta

A light and simple pasta dish!

Shrimp & Pesto Pasta


8 oz. whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp, peeled and de-veined
1 cup dry white wine
Freshly ground pepper


~Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking for 3 more minutes.

~Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.

~Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, stirring occasionally. Add wine and increase heat to high. Continue cooking for another 3 minutes.

~Add the shrimp and the reserved cooking water to the pasta. Toss to coat.

~Season with pepper and serve immediately.

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