- 1 lb. penne pasta
- 1 lb. broccoli florettes
- 1 cup frozen green peas
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 cloves garlic minced
- 1 lb. Rock Shrimp peeled and deveined
- 1 cup basil pesto
Bring a pot of water to a boil. Add 2-tablespoons salt to the water. Add the pasta in. Set timer for 10 minutes. At 5 minute mark mix in the broccoli and green peas.
While pasta cooks preheat a skillet with olive oil, butter, and garlic. Heat on medium until butter melts and garlic begins to turn golden. Add in the rock shrimp and cook for 5 minutes. Set to the side once pink in color.
Reserve 1/2 cup of pasta water and strain the rest in a commander. Place part of the pesto in the pasta pot with half the pasta water. Then add in the pasta and vegetables. Mix well and add in the remaining pesto and pasta water.
Divide pasta among plates and top with shrimp. Add extra Parmesan cheese if desired. Enjoy immediately!
Calories: 900kcal | Carbohydrates: 103g | Protein: 46g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 298mg | Sodium: 1532mg | Potassium: 790mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2321IU | Vitamin C: 121mg | Calcium: 353mg | Iron: 6mg