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Grilled Pesto Shrimp with Pasta

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By Pillsbury Kitchens
Updated Jul 16, 2008
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Quick-grilled shrimp and colorful vegetables perk up a simple pasta dinner.

Grilled Pesto Shrimp with Pasta

  • Prep Time 40 min
  • Total 40 min
  • Ingredients 7
  • Servings 4
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Ingredients

  • Bamboo or metal skewers
  • 2 cups uncooked penne or mostaccioli pasta
  • 1 lb uncooked deveined peeled large shrimp (tail shells removed)
  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 cup cherry tomatoes
  • 1/2 cup basil pesto
  • 1 oz shredded fresh Parmesan cheese (1/4 cup)

Instructions

  • Step 
    1
    If using bamboo skewers, soak in water 30 minutes. Cook pasta as directed on package. Drain; place in large serving bowl or dish.
  • Step 
    2
    Meanwhile, heat gas or charcoal grill. In large bowl, mix shrimp, zucchini, tomatoes and 1/4 cup of the pesto; stir gently to coat well. Thread shrimp, zucchini and tomatoes onto skewers.
  • Step 
    3
    Place skewers on grill over medium heat. Cook 6 to 8 minutes, turning once, until shrimp turn pink and opaque and vegetables are crisp-tender.
  • Step 
    4
    Remove shrimp and vegetables from skewers; add to pasta. Add remaining 1/4 cup pesto; toss gently to mix. Sprinkle with Parmesan cheese.

Nutrition

580 Calories
21g Total Fat
34g Protein
62g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
170mg
57%
Sodium
820mg
34%
Potassium
670mg
19%
Total Carbohydrate
62g
21%
Dietary Fiber
5g
22%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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