Pesto Shrimp Pasta Toss

By bakers_delight85

Ingredients

• 9 ounces uncooked linguine
• 1 pound deveined peeled cooked medium shrimp
• 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 Tbsp. butter, melted
• 1/2 tsp. lemon-pepper seasoning
• 1/4 tsp. salt
• 1/2 cup prepared pesto
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped walnuts, toasted, optional

Details

Servings 6

Preparation

Step 1

Cook the linguine according to the package directions, adding the shrimp during the last minute. Meanwhile, in a greased 15x10x1-inch baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt. Bake, uncovered, at 450 degrees 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 Parmesan cheese and walnuts if desired.