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Categories:
linguine shrimp fresh asparagus fresh baby carrots butter lemon pepper salt Pesto Parmesan cheese walnuts
Viewed: 30 - Published at: 10 months agoIngredients
- 9 ounces uncooked linguine
- 1 pound cooked medium shrimp, peeled and deveined
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium yellow summer squash, sliced
- 1 cup fresh baby carrots, halved lengthwise
- 1 tablespoon butter, melted
- 1/2 teaspoon lemon pepper seasoning
- 1/4 teaspoon salt
- 1/2 cup prepared pesto
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped walnuts, toasted, optional
Method
- Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt.
- Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.
- Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.
