![](https://cdn.statically.io/img/www.allrecipes.com/thmb/c-agfleAZIBsGLFHTuwfuk2Stm4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1196976-0f58210059f64e82bdfd15f3d9d59bf7.jpg)
Ingredients
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1 (8 ounce) package penne pasta
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¼ pound uncooked medium shrimp, peeled and deveined (Optional)
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1 medium avocado, peeled and pitted
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½ cup fresh basil leaves, or to taste
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4 tablespoons grated Romano cheese, divided
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2 cloves garlic
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½ medium lemon, juiced
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salt and ground black pepper to taste
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¼ cup olive oil, or as needed
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¼ cup diced cherry tomatoes, or more to taste (Optional)
Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until mostly cooked through, 8 to 10 minutes. Add shrimp to the pot and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes; penne should be cooked through at this point.
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While the penne is cooking, combine avocado, basil, 2 tablespoons Romano cheese, garlic, and lemon juice in a food processor; season with salt and pepper. Process until smooth. Add olive oil and pulse until creamy. Remove the blade from the food processor; stir diced tomatoes into pesto.
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Drain penne and shrimp, then return to the pot. Add pesto, season with salt and pepper, and stir to coat.
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Garnish servings with remaining Romano cheese.
Nutrition Facts (per serving)
480 | Calories |
25g | Fat |
50g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 480 | |
% Daily Value * | |
Total Fat 25g | 31% |
Saturated Fat 5g | 23% |
Cholesterol 51mg | 17% |
Sodium 145mg | 6% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 7g | 24% |
Total Sugars 2g | |
Protein 17g | 33% |
Vitamin C 19mg | 21% |
Calcium 125mg | 10% |
Iron 3mg | 18% |
Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.