We had some leftover homemade pesto and found good use for it in this carb and protein loaded dish.
(modification of recipe originally from Men’s Fitness)
Serves 4
- ¼ cup prepared pesto sauce
- ¼ cup red wine vinegar
- 1 pound (41-50 count) medium shrimp, grilled or steamed
- ½ pound whole wheat linguini pasta, cooked
- 4 cups kale leaves, stems removed and shredded
- 1 cup sundried tomatoes (without oil), cut into slivers
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons fresh garlic, minced (if your pesto already has a lot of garlic, feel free to cut back here)
Mix pesto with vinegar.
Place the shrimp, pasta, kale, tomatoes, red pepper flakes and garlic in a large bowl and mix. Spoon the pesto-vinegar sauce on top and toss to coat.
Nutritional Info/Serving: Calories 398, Fat 9 g, Protein 32 g, Carbs 51 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Green, 2 Yellow, 2 tsp
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