fusion

Curry Leaf Pesto Rigatoni with Seared Shrimp and Tomatoes

Name: Curry Leaf Pesto Rigatoni with Seared Shrimp and Tomatoes
Yield: 1 serving
Cuisine: fusion
Ingredients: 103 g rigatoni (dry); 205 g raw shrimp, peeled and deveined; 42 g basil pesto; 10 g olive oil; 193 g cherry tomatoes; 2 g curry leaves, finely sliced; 6 g garlic, minced; 2 g kosher salt; 1 g black pepper

This pan-seared dish pairs rigatoni with raw shrimp, peeled and deveined, basil pesto and cherry tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

54 g Protein

13 g Carbohydrates

29 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g rigatoni (dry) 124 kcal
205g raw shrimp, peeled and deveined 203 kcal
42g basil pesto 189 kcal
10g olive oil 88 kcal
193g cherry tomatoes 35 kcal
2g curry leaves, finely sliced 1 kcal
6g garlic, minced 9 kcal
2g kosher salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

rigatoni (dry)
Bring a pot of salted water to a boil. Cook rigatoni until al dente; reserve 60 g pasta water, then drain.
raw shrimpkosher saltblack pepper
Pat shrimp dry and season with salt and black pepper.
raw shrimpolive oilcherry tomatoes
Heat a skillet over medium-high with olive oil. Sear shrimp 1-2 minutes per side until just cooked. Add cherry tomatoes and cook 2 minutes until blistered.
rigatoni (dry)raw shrimpbasil pesto
Lower heat. Toss in pesto and reserved pasta water to make a glossy sauce. Add rigatoni and toss to coat. Fold in shrimp and serve hot.