Recipes

Pesto Shrimp Pasta with Peas and Carrots

Serves

2

Made with

Peas & Carrots, 15 oz.

Peas & Carrots, 15 oz.
Where To Buy

Ingredients

  • 1/2 box angel hair pasta

  • 1 jar 6 oz. jar pesto

  • 12 ounces thawed + deveined shrimp

  • 2/3 cups chicken broth

  • 1 medium yellow pepper

  • 1 can Libby’s peas + carrots, drained

  • 1 teaspoon onion powder

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup shredded Asiago

Instructions

  1. Thaw your shrimp under cold water.
  2. Add your noodles to a pot of boiling water and once cooked completely, drain the noodles and set aside.
  3. In a skillet, add your chicken broth, shrimp, pepper, peas + carrots, and onion powder.
  4. Let simmer for about 5 minutes.
  5. Add your pesto and drained noodles and mix together until thoroughly combined and warmed through.
  6. When ready to plate, add your red pepper flakes and Asiago cheese to the top! Enjoy.