Pesto Shrimp with Pan-Roasted Tomatoes

Pesto Shrimp with Pan-Roasted Tomatoes

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min



  1. Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!® made with Olive Oil Spread and process to make a smooth paste; set aside.
  2. Melt 2 tablespoons Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and keep warm.
  3. Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.
  4. Toss hot fettuccine with pesto mixture and cheese in large bowl until evenly coated. Add shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving
Serving Size 1 serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 500
Calories from Fat 170
Total Fat 19 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1110 mg
Total Carbs 46 g
Dietary Fiber 2 g
Sugars 4 g
Protein 32 g
Vitamin A 45 %
Vitamin C 20 %
Calcium 25 %
Iron 10 %