Grilled Shrimp & Basil Pesto Linguini

Oodles of Noodles! Who doesn’t love a hearty plate of pasta?
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Especially for the college student and those on a budget, pasta is cost-friendly, stores well and makes plenty!
Considering the high caloric requirements of the athlete - energy needed for both daily life & high training loads - pasta is a great way to get in the calories without the extra BULK. Purchasing whole wheat pasta provides additional nutrients, including fiber that promotes sustained energy, digestion, and fullness (aka. satiety). Nowadays, there are protein pastas as well that may be best suited for the vegetarian/plant-based athlete - such as Chickpea Pasta, Lentil Pasta, Edamame Pasta, etc.
The simplicity of pasta allows for creative freedom. No recipe required, you can literally throw together an amazing pasta dish of your own with the foods stored in the refrigerator and kitchen cabinet.

This past weekend I whipped up my very own pasta creation: Grilled Shrimp with Basil Pesto Linguini. MmmmMmmm YUM. Throwing some leftover ingredients from previous creations, my parents say this particular dish belongs on a 5-star menu and just may be the best pasta dish they’ve ever had. They’ve been talking about it for days lol.
See for yourself and let me know what you think! ​

Grilled Shrimp with Basil Pesto Linguini
Yields 8
Prep-Time: 20-30min
Cook Time: 30-35min
Total Time: ~45min to 1hr

Ingredients: 

• 1 pound shrimp, grilled (season peper/salt)
• 1/2 box whole wheat linguini 
• 1 contain pesto + 1/4 another container (4oz container)
• 1 jar grilled artichokes, sliced finely
• 3 cloves garlic, minced
• 1/3 jar sun-dried tomatoes
• 2 small onions, sliced finely
• 6 handfuls of spinach, sautéed in olive oil cooking spray
• salt and pepper, to taste

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Healthy Regards, 
Jessica G. Anderson MS, RD, LD, ACSM EP-C
#FuelForTheGOLD

Instructions: 

1. Unthaw shrimp and season with salt and pepper, to taste
2. Cook linguini as stated on pasta box, drain with a colander and place back in pot on stove top
3. In a large frying pan, using olive oil cooking spray, sauté spinach until wilted yet still vibrant green in color and place to the side
4. In a large frying pan, using olive oil cooking spray, sauté onion and garlic until the onion is slightly transparent. Add in the sliced grilled artichokes and sun-dried tomatoes, stirring frequently. Season with salt and pepper, to taste. 
5. Placing spinach back in with the other veggies, add half of the linguini to the frying pan with the veggies and mix well. Then pour the entire pan of ingredients into the pot with the rest of the pasta and mix until well coated. 
6. Pour the basil pesto into the pasta and stir until all evenly coated. Season with salt and pepper, to taste. 
7. Grill shrimp as stated on packaging - until opaque and pink in color (internal temp of 145F). 
8. Add in the shrimp to the pasta and enjoy!