Shrimp Pesto Pasta with Asparagus
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
American
Shrimp Pesto Pasta with Asparagus
Report
A quick and easy pasta recipe made with linguine, asparagus, pesto and shrimp. This has so much flavor thanks to the pesto and it's the perfect compliment to shrimp.
Share:
Ingredients
Pesto
- 2 cups (55g) basil leaves fresh, packed
- 1/2 cup (14g) parsley or more basil, slightly packed leaves
- 1/3 cup Parmesan Cheese finely shredded
- 2 Tbsp pine nuts (toasted or untoasted)
- 1 clove garlic peeled
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp olive oil
Pasta
- 10 oz linguine pasta dry
- 1 lb asparagus tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed
- 1 lb Shrimp peeled and deveined, large
- 1 Tbsp olive oil
- 1 Tbsp lemon juice fresh
Instructions
For the pesto:
- To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
- Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
For the pasta:
- Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
To cook the shrimp:
- While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
- Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
- Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.
Notes
- If you really don't like shrimp, or if you don't want to pay the higher price for it, feel free to replace the shrimp with chicken breasts diced into 1-inch cubes, then increase the cooking time by about 6 minutes (or until cooked through).
- If you don't want to steam the asparagus, you could sauté it in a little olive oil before you cook the shrimp.
- If asparagus isn't in season, feel free to throw in fresh spinach or another green of choice.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
