Pesto Shrimp Asparagus Pasta
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
639 kcal
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Course
Main Course, Lunch, Dinner
Pesto Shrimp Asparagus Pasta
Description
Pesto Shrimp Asparagus Pasta combines a homemade pesto with toasted pine nuts and fresh basil for a textured sauce that coats the pasta and seafood. The recipe starts by toasting the pine nuts to enhance nuttiness, then pulsing them with basil, Parmesan, garlic, olive oil, salt, and pepper in a food processor to maintain some texture. The spaghetti cooks to al dente as shrimp are coated with some pesto and quickly seared until pink and slightly crisp.
Asparagus spears and cherry tomatoes are sautéed briefly in olive oil then combined with heavy cream and Parmesan for a rich sauce. The cooked shrimp and pasta are folded into the cream sauce along with the remaining pesto to tie all elements together. The result is a pasta with herbaceous flavor from the fresh pesto, tender shrimp with a slight crisp edge, and lightly cooked asparagus adding a fresh bite.
This dish makes a satisfying meal that can be served warm and accompanied by simple sides or a light salad. The recipe provides options for using store-bought pesto in a pinch and recommends adjusting seasoning to taste. Leftovers can be refrigerated and enjoyed within a few days.
Ingredients
For Pesto
- ½ cup pine nuts
- 2 ounce basil fresh
- ½ cup Parmesan Cheese grated
- ¼ cup olive oil
- 3 cloves garlic
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
For Pasta
- 10 ounce spaghetti or pasta of your choice, dry
- ¾ pound Shrimp shells removed and deveined, large
- 2 tablespoon olive oil
- 1 pound asparagus (1 bundle) trimmed and washed
- 1 cup heavy cream
- 1 cup cherry tomato halved
- ¼ cup Parmesan Cheese grated
Instructions
- Start by toasting the pine nuts first in a small pan over medium heat. This should only take a couple minutes, you just want them lightly toasted, make sure you watch them as they could burn quickly. This step is optional but I really recommend it as it will give the pesto a really nutty and creamy flavor.
- In a food processor add all the pesto ingredients and pulse a few times, don't over process as you don't want a smooth consistency. Taste for salt and pepper and add more if needed.
- Cook the pasta according to the package instructions.
- Meanwhile, take about 1 or 2 tablespoons of the pesto and toss it with the shrimp until all the shrimp are coated. Season the shrimp with a bit of salt and pepper.
- In a large skillet heat 1 tbsp of the olive oil. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink and a bit crisp, should not take more than 2 minutes per side.
- Remove the shrimp from the skillet and transfer to a plate. Add the remaining tbsp of olive oil to the skillet then add the asparagus. Cook the asparagus for about 2 minutes just until is gets a bit tender.
- Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto.
- Turn off the heat and toss in the pasta, tomatoes, and Parmesan cheese.
- Serve warm and sprinkle with additional Parmesan cheese if desired.
Notes
- If a food processor is unavailable, finely chop basil and mince garlic before blending to avoid over-processing the pesto.
- Store leftover pesto pasta in an airtight container in the fridge for up to 3 to 4 days.
- Using fresh toasted pine nuts contributes significant flavor, but toasting is optional if short on time.
- When using store-bought pesto, start with 4 tablespoons and increase as needed when mixing with the pasta and shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 206mg | 69% |
| Sodium | 761mg | 32% |
| Potassium | 496mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1872IU | 37% |
| Vitamin C | 15mg | 17% |
| Calcium | 308mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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