(family recipe from our customer, Olivia Cerutti)
2 bags Skinny Dip Fettuccini
, or any shape
1 lb medium shrimp, shelled & cleaned
1/2 cup crumbled feta cheese
1/4 cup chicken broth
1 tablespoon olive oil
1 tablespoon heavy cream (optional)
(or use store bought)
1 Meyer lemon, peeled & chopped
1/2 cup grated Parmesan cheese
1/2 cup basil leaves, packed tightly
2 cloves garlic
3 tablespoons pine nuts
(in the nut aisle)
3 tablespoons olive oil
Place all ingredients in a food processor
and blend until mixture is ground very fine. Taste and add more olive oil, Parmesan or pine nuts if needed. Add salt and pepper as desired.
Heat a large nonstick skillet
over medium high heat with 1 tablespoon olive oil. Add shrimp and cook 2-3 minutes until just done. Remove shrimp from pan and set aside.
Add chicken broth and scrape bits from the bottom. Add pesto and stir to mix well. Stir in cream and feta cheese. Add shrimp and noodles and toss to mix. Season to taste and serve hot.
Calories: 312.....Carbs: 3 grams.....Protein: 25 grams.....Fat: 22 grams
Fiber: 1 grams.....Potassium: 256 mg.....Sodium: 487 mg