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Pesto Shrimp with Summer Squash
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish
Cuisine:
Italian
Servings:
4
servings
Calories:
112
kcal
Author:
Steph Wagner
Ingredients
1
lb
large shrimp, peeled and deveined
2
tbsp
Montreal steak seasoning, divided
1
medium
yellow squash, sliced
1
medium
zucchini squash, sliced
1
tbsp
jarred pesto
1
roma tomato, sliced
Instructions
Toss shrimp with 1 tbsp seasoning. Heat large skillet to medium high heat and cook, stirring occasionally.
Meanwhile toss squash rounds with remaining 1 tbsp of seasoning. Remove shrimp to large bowl or dish and add squash to pan.
Remove squash and add to bowl with shrimp. Add pesto sauce and toss. Serve with sliced tomatoes.
Nutrition
Serving:
3
oz
|
Calories:
112
kcal
|
Carbohydrates:
3
g
|
Protein:
29
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
286
mg
|
Sodium:
922
mg
|
Potassium:
397
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
453
IU
|
Vitamin C:
24
mg
|
Calcium:
206
mg
|
Iron:
3
mg