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Garlic Shrimp & Pesto Barley
with Corn & Tomatoes
35 MIN
2 Servings
From the Test Kitchen
We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. This vibrant dish features hearty barley studded with corn, tomatoes, and plump, juicy shrimp—sautéed with a bit of garlic for a kick of flavor.
15 green SmartPoints® per serving
10 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Pearled Barley
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2 ears Of Corn
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4 oz Grape Tomatoes
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2 cloves Garlic
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⅓ cup Basil Pesto
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1 Tbsp Red Wine Vinegar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ tsp Crushed Red Pepper Flakes
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1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Finish the barley & serve your dish
To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp. Garnish with the sliced chives. Enjoy!
1
Cook the barley
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Finish the barley & serve your dish
To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp. Garnish with the sliced chives. Enjoy!
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