Shrimp Pesto Pasta

Fast-from-scratch pesto adds easy bright flavor to this pasta toss packed with sautéed shrimp, artichoke hearts, Greek olives, and fresh tomatoes!

Recipe «Shrimp Pesto Pasta» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author WomanWorld would need: 1/2 c. slivered almonds, 1 lemon, 2 c. fresh basil leaves, 1 clove garlic, 1/4 tsp. salt , 1/4 tsp. pepper, 1/4 c. low-fat mayonnaise, 8 oz. rigatoni pasta , 1 lb. extra-large shrimp, 1 can quartered artichoke hearts drained, 1 tomato diced, 1/4 c. drained halved pitted Kalamata olives.

Ingredients:

• 1/2 c. slivered almonds 
• 1 lemon 
• 2 c. fresh basil leaves 
• 1 clove garlic 
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 1/4 c. low-fat mayonnaise 
• 8 oz. rigatoni pasta 
• 1 lb. extra-large shrimp 
• 1 can quartered artichoke hearts drained 
• 1 tomato diced 
• 1/4 c. drained halved pitted Kalamata olives 

Instructions

1. In small dry skillet, cook almonds over medium heat, stirring occasionally, until lightly browned, 5-7 minutes. Remove from skillet; cool. Grate 1 tsp zest and squeeze 1 tbsp juice from lemon into separate bowls; reserve.  
2. In food processor, combine basil, 1/3 cup water, garlic, salt, pepper, ¼ cup almonds, and reserved lemon juice; process until almost smooth. Stir in mayonnaise; reserve.
3. Cook pasta according to package directions. Drain and return to pot. Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, turning once, until opaque, 3-4 minutes per side. In pot, toss pasta with shrimp, artichoke hearts, tomato, olives, and reserved pesto. Transfer mixture to serving bowl. Sprinkle with reserved zest and remaining ¼ cup almonds.