- 8 ounces (½ of 16-ounce box) Dierbergs spaghetti
- 2 tablespoons Dierbergs extra virgin olive oil (divided)
- 1 cup fresh breadcrumbs
- 1 pound medium (31 to 40 count) shrimp, peeled and deveined leaving tails intact
- ½ cup Classic Basil Pesto (see recipe link in Directions)
Cook spaghetti according to package directions. Reserve ½ cup pasta water. Drain pasta; return pasta to pot.
Add Classic Basil Pesto; toss until well mixed, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached. Set aside.
In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add breadcrumbs; cook stirring frequently until light golden brown, about 4 to 5 minutes. Set aside.
In same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shrimp; cook stirring occasionally until pink and opaque, about 2 to 3 minutes. Stir shrimp into pasta.
Transfer pasta and shrimp to serving platter. Top with toasted breadcrumbs.
Serving Size: Per Serving
Fat: 30 g
Sodium: 408 mg
Carbohydrates: 50 g
Protein: 18 g
Saturated Fat: N/A