Pesto Shrimp With Kale and Sun-dried Tomatoes

A simple, sensational pasta salad packed with high-protein shrimp.

Shrimp Pasta
Sam Kaplan

A great pasta salad is a refreshing culinary twist that combines the best of both worlds—nutrient- and vitamin-rich vegetables with complex carbs and protein. This pesto shrimp and kale-heavy dish includes pasta, fish, and a variety of vegetables to create a nutrition-packed meal that can be thrown together with ease.

Nutrition (per serving)

493 calories; 58g protein; 52g carbs; 9g fat.

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Prep time

5 min.

Cook time

10 min.

  • 1 Tbsp jarred pesto sauce
  • 1 Tbsp red wine vinegar
  • 6 oz large, peeled, grilled (or steamed) shrimp (20–25)
  • 1 cup chilled, cooked linguini pasta (Cook according to package directions, and then run under cold water and drain.)
  • 1 cup kale leaves, shredded
  • ¼ cup sun-dried tomato slivers
  • ½ tsp fresh garlic, minced

Mix pesto with vinegar.

Place the shrimp, pasta, kale, tomatoes, and garlic in a salad bowl. Spoon sauce over and toss. Enjoy immediately, or chill and serve later.