Lentil Pasta with Pesto and Grilled Shrimp

Name: Lentil Pasta with Pesto and Grilled Shrimp
Yield: 4
Cuisine: Italian
Ingredients: 2 cups of lentil pasta; 12 large shrimp, peeled and deveined; 1 lemon; 2 tablespoons of olive oil; 2 cups of fresh basil leaves; 2 cloves of garlic; 2 tablespoons of grated parmesan cheese

Rated 5.0 stars by 3 users

Cuisine

Italian

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

375

This bariatric-friendly Lentil Pasta with Pesto and Grilled Shrimp is a delightful dish that combines the hearty texture of lentil pasta with the fresh flavors of homemade pesto and succulent grilled shrimp. This recipe is a fantastic choice for bariatric patients as it's high in protein from both the lentil pasta and shrimp, while also being high in fiber. The homemade pesto adds a burst of flavor without the high fat content of traditional versions, making it a lighter, healthier choice. Plus, the fiber-rich lentil pasta aids digestion and helps to keep you feeling full longer. It's a delicious, satisfying meal that aligns perfectly with a bariatric diet.

Image of Lentil Pasta with Pesto and Grilled Shrimp

Ingredients

2 cups of lentil pasta
12 large shrimp, peeled and deveined
1 lemon
2 tablespoons of olive oil
2 cups of fresh basil leaves
2 cloves of garlic
2 tablespoons of grated parmesan cheese

Directions

Cook the lentil pasta according to the package instructions. Drain and set aside.
Season the shrimp with salt, pepper, and a squeeze of lemon juice. Grill the shrimp until they are pink and opaque, about 2-3 minutes per side.
While the shrimp are grilling, make the pesto. In a food processor, combine the basil, garlic, parmesan cheese, and olive oil. Process until smooth.
Toss the cooked pasta with the pesto sauce until well coated.
Top the pasta with the grilled shrimp and serve.

Recipe Note

Here are a few tips and notes for cooking this amazing Grilled Shrimp Pesto Pasta meal:

Grilling Shrimp: Shrimp cook quickly, so keep a close eye on them to avoid overcooking. They're done when they turn pink and opaque. If you don't have a grill, you can also sauté the shrimp in a pan with a bit of olive oil.

Making Pesto: When making the pesto, you can adjust the amount of garlic to your liking. If you find raw garlic too strong, you can use roasted garlic for a milder flavor. Also, if you prefer a smoother pesto, process it for a bit longer.

Cooking Lentil Pasta: Lentil pasta can become mushy if overcooked, so it's best to cook it al dente according to the package instructions. Be sure to stir the pasta occasionally while it's cooking to prevent it from sticking together.

Storing Pesto: If you have leftover pesto, you can store it in an airtight container in the fridge for up to a week. You can also freeze it in ice cube trays for longer storage, then just pop out a cube whenever you need it.

Adding Veggies: Feel free to add some grilled or roasted veggies to this dish for added nutrition and flavor. Bell peppers, zucchini, or cherry tomatoes would all be great additions.

Serving: This dish is best served immediately while the shrimp are still warm and the pasta is fresh. However, if you have leftovers, they can be stored in the fridge and reheated gently in the microwave.

Garnish: A nice garnish for this Lentil Pasta with Pesto and Grilled Shrimp recipe could be a sprinkle of fresh chopped parsley or basil for a pop of color and fresh flavor. A squeeze of fresh lemon juice over the top just before serving could also brighten up the flavors.