Grilled Pesto Shrimp with Pasta

Quick-grilled shrimp and colorful vegetables perk up a simple pasta dinner.

  • prep time 40 min
  • total time 40 min
  • ingredients 7
  • servings 4

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)
  • 1 If using bamboo skewers, soak in water 30 minutes. Cook pasta as directed on package. Drain; place in large serving bowl or dish.
  • 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.
  • 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.
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    170mg
    170%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    20%;
    Calcium
    25%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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