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Shrimp Pesto & Walnut Panko Cavatappi

with Blistered Grape Tomatoes, Asparagus & Parmesan

Shrimp Pesto & Walnut Panko Cavatappi

Tender shrimp and cavatappi are tossed with bright pesto, crunchy walnut panko, and Parmesan, then finished with blistered grape tomatoes and asparagus for a fresh, savory pasta dish.

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Ingredients

For 2 servings

  • 6 ounce Asparagus
  • 6 ounce Cavatappi Pasta
  • 2 tablespoon Cream Cheese
  • 4 ounce Grape Tomatoes
  • ¼ cup Panko Breadcrumbs
  • 3 tablespoon Parmesan Cheese
  • 4 tablespoon Pesto
  • 10 ounce Shrimp
  • ½ ounce Walnuts

Additional Ingredients

  • 1 tablespoon Butter
  • 3 teaspoon Cooking Oil
  • Pepper
  • Salt
Shrimp Pesto & Walnut Panko Cavatappi
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories850
Protein39g
Carbs80g
Fat39g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlyQuickEasy PrepNew
⚠️Allergens:
🥛Milk🦐Shellfish🌾Wheat

Swaps and substitutions

For a seafood-free version, swap the shrimp for sautéed mushrooms or chickpeas. To avoid dairy, use a dairy-free pesto and skip the cream cheese and Parmesan; for nut-free needs, replace the walnuts with extra breadcrumbs or toasted seeds.

What to serve with it

Serve with a crisp green salad or simple roasted vegetables to round out the rich pasta and add freshness. Garlic bread or warm crusty bread also works well for soaking up the pesto and tomato juices.

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