Fettuccini with Collard Greens Pesto and Grilled Shrimp

Fettuccini with Collard Greens Pesto and Grilled Shrimp

This dish is quick, colorful, nutritious, and delicious- it's perfect for summer!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 488 kcal
Author The Foodie Physician


  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic finely chopped
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup Collard Greens Pesto (see recipe above)
  • 1 bunch tomatoes on the vine
  • 8 ounces fettuccini or other long pasta cooked and drained (reserve some of the pasta water)
US Customary - Metric


  1. Marinate the shrimp in a bowl with the olive oil, lemon juice, garlic, paprika, salt, and pepper.

  2. Heat a grill or grill pan over medium high heat and spray with cooking spray. Grill the shrimp 2-3 minutes on each side until opaque. Remove from heat. Add the tomatoes to the grill and cook a few minutes, turning occasionally, until lightly charred and softened.

  3. Toss the cooked fettuccini with about 1 cup of the collard greens pesto. Stir in some of the reserved pasta water until the sauce coats the pasta. Reserve the remaining pesto for another use. Arrange the grilled shrimp and tomatoes on top of the pasta and serve.  

Nutrition Facts
Fettuccini with Collard Greens Pesto and Grilled Shrimp
Amount Per Serving
Calories 488 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 336mg 112%
Sodium 1208mg 50%
Potassium 246mg 7%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 1g
Protein 33g 66%
Vitamin A 3.2%
Vitamin C 8%
Calcium 18.7%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.