1. Cook pasta 2. Defrost shrimp by running under hot water 3. Steam or stir fry asparagus or broccoli, if desired 4. Toast pine nuts. Watch them carefully as they are easy to burn. 5. When pasta is finished cooking, toss with pesto. Stir in remaining ingredients.

Fill a large saucepan 3/4 full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking water. Heat the olive oil in the same pan over medium heat. Add the shrimp

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Prepare pasta according to package directions. ... Recipe: Winter Pesto Pasta with Shrimp ...

Per serving: 327 calories, 25 g protein, 39 g carbohydrate, 8.5 g fat, 2 g saturated fat, 144 mg cholesterol, 5.5 g fiber, 325 mg sodium. Calories from fat: 23%.

Winter Pesto Pasta with Shrimp Yield: 4 Servings 12 oz Fettuccine, uncooked 1 c Chopped fresh kale -- stems removed 1/2 c Fresh basil leaves 2 Garlic cloves; halved 1/4 c Grated Parmesan cheese 1/8 ts Salt 1 c Plain, non-fat yogurt 1 ts Vegetable oil 1 lb Medium shrimp -- peeled and deveined 1 md