Creamy Shrimp Pesto Rotini

published by Dr. Marcantel on February 3rd, 2010 Print this page

How To Make This Creamy Shrimp Pesto Rotine By Dr. Tina Marcantel

The whole wheat rotini helps prevent blood sugar spikes that you might experience from refined (white) pasta, the garlic contains antibiotic properties, and the basil in the pesto can help relieve gas (see below). What more could you ask from a delicious Italian recipe?


  • 10-12 oz. pack whole wheat rotini (cooked)
  • 1 1.2 oz. pack Knorr Creamy Pesto sauce mix
  • 2 cloves of garlic finely chopped
  • 1 4 oz. jar pimentos (drained)
  • 1/2 onion finely chopped
  • 1 lb. shrimp (boiled and peeled)
  • 1 cup milk
  • 1/4 cup olive oil
  • fresh basil leaves

Creamy Shrimp Pesto RotiniDirections

Saute onions and garlic in olive oil until tender. Stir in milk and sauce mix and bring to a boil. Add pimentos and cooked shrimp. Reduce heat and simmer approximately 5-10 minutes. Season to taste. Remove from heat. Add rotini and mix with sauce. Top with fresh basil to serve.

We’ve read that the ancient Greeks believed that basil would grow only if gardeners vilified it while sowing it–can you get a mental picture of that? People in other countries, however, cherished it as a protection against witchcraft and as a symbol of love. We don’t know about that, but we do know that basil’s effectiveness as a carminative (a substance that relieves gas) has been established and research shows that extracts of the plant inhibit organisms that can cause dysentery.

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