Creamy Shrimp Pesto with Flax Pasta
Emily Richards, Home Economist
Entree, Ground Flaxseed
1 Tbsp (15 mL) canola oil
1 small onion, finely chopped
1 large clove garlic, minced
1 Tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) red chili pepper flakes
1/3 cup (75 ml) dry white wine
2 Tbsp (25 mL) basil or sundried tomato pesto
3/4 cup (175 mL) 35% whipping cream
1 lb (454 g) large raw shrimp, thawed, peeled and deveined
1 batch Fresh Flax Pasta Noodles or Gluten-Free Flax Noodles
1. In a large nonstick skillet heat canola oil over medium heat and cook onion, garlic, parsley and hot pepper flakes for 3 minutes or until softened. Pour in wine and bring to a simmer for 1 minute. Stir in cream and pesto to combine. Add shrimp and simmer for about 4 minutes or until shrimp is pink and cooked through.
2. In a large pot of boiling salted water; cook pasta for 3 minutes or until tender but still firm to the bite. Drain well and add to skillet. Toss with sauce to coat and serve immediately.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 servings.
Serving Size: 1 cup (250 mL) flax serving 1 Tbsp (15 mL)
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