Photo: Charles Deluvio
Chili Lime Shrimp Pesto Pasta
16 ingredients
10 min + 10 min
6
openrecipes
Succulent chili lime shrimp, creamy arugula avocado pesto and quinoa fusilli come together beautifully in this gluten-free pasta delight!
Estimated Nutrition (whole recipe, rough)
1255
Calories
59g
Protein
70g
Fat
106g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups FOR THE ARUGULA AVOCADO PESTO
- ½ Baby Arugula, Packed
- ½ cups Ripe Avocado, Seeded And Peeled, Then Lightly Mashed
- ½ cups Olive Oil
- ½ cups Pine Nuts
- 3 Tablespoons Freshly Grated Parmesan Cheese
- ½ teaspoons Almond Milk
- 1 pound Hickory Smoked Sea Salt
- 1 dash FOR THE PASTA:
- 1 pound Quinoa Fusilli Or Any Short Pasta You Like
- ½ Olive Oil, Plus Additional For Drizzling
- ½ teaspoons Shrimp, Peeled And Deveined With The Tails Removed
- ½ teaspoons Lime, Juiced And Zested
- ½ teaspoons Hickory Smoked Sea Salt
- 1 pinch Chili Powder
- 14 whole Smoked Paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes