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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal. Ingredients:
9 ounces uncooked linguine |
1 pound cooked medium shrimp, peeled and deveined |
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 medium yellow summer squash, sliced |
1 cup fresh baby carrots, halved lengthwise |
1 tablespoon butter, melted |
1/2 teaspoon lemon pepper seasoning |
1/4 teaspoon salt |
1/2 cup prepared pesto |
1/2 cup shredded parmesan cheese |
1/2 cup chopped walnuts, toasted, optional |
Directions:
1. Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
2. Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
3. Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired. Yield: 6 servings.
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