with shrimp and pesto
- Gluten Free
1 Box Barilla Fettucine pasta or Barilla Gluten Free Fettucine pasta
1 tbsp, extra virgin olive oil
½ lb. small shrimp, peeled and deveined
3 cups green beans
1/4 cup or 190g jar basil pesto (recipe for homemade pesto here)
½ cup, parmigiano cheese, grated
salt and black pepper to taste
1 tbsp Italian flat leaf parsley, chopped
Bring a large pot of water to boil then cook the Barilla Fettucine pasta according to the directions and reserve ¾ cup of the cooking liquid. Add in green beans for last 3 minutes of pasta cooking.
- Meanwhile, in a large skillet sear the shrimp on both sides until browned but not over cooked then remove from the skillet and place onto a plate.
- In the same skillet add the pesto and reserved cooking water, bring to a simmer.
- Drain the pasta and combine with the sauce.
- Remove the skillet from the heat and fold in the shrimp, garnish with cheese and parsley.