While this linguine with shrimp and pesto can be enjoyed any time, it makes the perfect meal for celebration. It’s light and delicious, but also simple to make for a small family or a large gathering. It’s ready in less than 30 minutes!

Bring one large pot and a medium saucepan of salted water to a boil. Cook the linguine in the large pot according to package directions. Drain and reserve.

In the small pot, cook the green beans for 2 minutes. Then add the carrots and cook for about 5 more minutes, or until the vegetables are crisp tender. Drain and reserve.

Heat a medium saucepan over medium heat. Add 2 TBSP water and the shrimp. Sprinkle with salt and pepper.

As soon as the shrimp start to turn pink, turn them over and cook another 30 seconds (there should be a little water still left – if not, add a touch more).

Add the pasta and reserved vegetables and toss with the pesto. Heat through and divide between 4 bowls.

Makes 4 servings. Per serving: 235 calories, 13 g protein, 33 g carbohydrates, 6 g fat, 1 g sat. fat, 47 mg cholesterol, 5 g dietary fiber, 5 g sugar, 180 mg sodium

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