Pesto shrimp with kale and sun-dried tomatoes
A great pasta salad is a refreshing culinary twist that combines the best of both worlds—nutrient and vitamin-rich vegetables with complex carbs and protein. This pesto shrimp and kale-heavy dish includes pasta, fish, and a variety of vegetables to create a nutrition-packed meal that can be thrown together with ease.
Nutrition (per serving)
493 calories, 58g protein, 52g carbs, 9g fat.
1 Tbsp jarred pesto sauce
1 Tbsp red wine vinegar
6 oz large, peeled, grilled (or steamed) shrimp (20–25)
1 cup chilled, cooked linguini pasta (Cook according to package directions, and then run under cold water and drain.)
1 cup kale leaves, shredded
¼ cup sun-dried tomato slivers
½ tsp fresh garlic, minced
How to make it
Mix pesto with vinegar.
Place the shrimp, pasta, kale, tomatoes, and garlic in a salad bowl. Spoon sauce over and toss. Enjoy immediately, or chill and serve later.
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August 14, 2017 at 02:01PM
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