Last updated on March 29th, 2018 at 02:40 pm
This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch. Easy to make, delicious and packed with lots of flavor!
It feels like spring is in the air, we’ve had a Chinook here for a few days and it’s been nice and warm. I know it’s far far away from spring, but it still gets me in the mood for spring flavors. Hence the asparagus! And freshly made pesto, nothing beats fresh homemade pesto.
MY LATEST VIDEOSMaking pesto is really easy, only a handful of ingredients are needed, basil, olive oil, Parmesan cheese, pine nuts, salt and pepper. The great thing about pesto is that you can really switch up the ingredients and come up with some really great sauces. In the past I’ve used arugula, avocado, roasted red pepper, different nuts, like pecans or walnuts, sky is the limit. Yes it’s easier to just buy the pesto from the store, but nothing beats the flavor of making your own.
This dish is not only easy and quick but it’s quite elegant too, perfect for a special occasion dinner, yet still satisfying enough for a weeknight dinner. The large shrimp are first coated in a bit of the freshly made pesto, seasoned with a bit of salt and pepper then pan seared to perfection. Make sure you don’t overcook them, you want to cook them just until they turn pink, they’ll be juicy with incredible flavors.
I also added a bit of cream to this dish to make the pasta creamier and some cherry tomatoes for that extra burst of freshness. When it’s all tossed together, the colors of this dish alone will make your mouth water. I hope you try this dish, I’m sure you’ll love it, it’s so good and creamy, really one of my favorites.
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Check out the video!
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This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch. Easy to make, delicious and packed with lots of flavor!
- 1/2 cup pine nuts
- 2 oz fresh basil
- 1/2 cup Parmesan cheese grated
- 1/4 cup olive oil
- 3 cloves garlic
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 10 oz dry spaghetti or pasta of your choice
- 3/4 lb large shrimp shells removed and deveined
- 2 tbsp olive oil
- 1 lb asparagus (1 bundle) trimmed and washed
- 1 cup heavy cream
- 1 cup cherry tomatoes halved
- 1/4 cup Parmesan cheese grated
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 tbsp 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.
If you don't own a food processor you can use a blender, but I would recommend chopping up the basil first and mincing the garlic before adding it to the blender, otherwise you might be forced to blend it more than needed and it would turn it into a smoother pesto.
If you're using store bought pesto for this recipe, start with about 4 tbsp and add more if needed.
Store leftovers in an airtight container in the fridge for no more than 3 or 4 days.
Please note that in the video I add the pesto at the end, I recommend adding it when instructed in the recipe as it will be easier to toss the pasta.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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I made this and was absolute delish. I used linguini. This will definitely be in my repertoire.
Amazingly easy. Tremendously tasty. We liked it so much we made it twice in a week.
I have store bought pesto from Costco that I always have on hand , how much pesto will I need for this dish. I want to make it tomorrow,
Thanks
I would think 4 tablespoons should work, depending on how much pesto you want on the pasta. You could start with 4 and adjust it according to your taste. Thanks for giving this recipe a try and being a part of our Jo Cooks community.
Your pasta looks insanely delicious. Pesto has its own place in my heart, and I’ve always wanted to try pasta with shrimp, so you just combined everything I was craving! Thanks!
I love the idea of shrimp+pesto! Looks delicious!
My husband (and I) loved it! And so easy to make!
This looks yummy!
Made this tonight for dinner. It was so delicious and easy to make! My husband and I really enjoyed it. I just passed the recipe on to my sister.
So glad you tried this dish as we loved it as well and thanks for passing the recipe along to your sister. Thanks for commenting and being a part of our Jo Cooks community
Asparagus is definitely my favorite vegetable! Never tried it along with shrimps though! Sounds and looks delicious.
I so want to learn to make fresh pesto and so degree if you have a recipe for it to go with this yummy pasta recipe. I just ordered your cookbook as I enjoy your blog and recipes and know it will be great. Thanks
Thank you for your support!
This pasta looks so bright and springy! This is my favorite kind of meal when I’m waiting for spring
Hope you try it, it’s delish!
Lived in Alaska for 38 years (still consider it HOME), and am very familiar with Chinook winds, but never knew people elsewhere referred/called, those warm winds. CHINOOKS. Where are you located?
I’m in Calgary, we get Chinooks all the time. 🙂
Of course, that explains it. Several close Canadian friends…. most from Yukon Territory where my folks spent their summers after retirement on a little (recreational) gold claim in Dawson. I too have great memories there as I would spend a few weeks of my vacation joining them. Pan gold, pick cranberries (for homemade juice), hike the hills, visit Diamond Tooth Gerties, drink home brew, and enjoy great friends. Happy snow shoveling if the Chinookis did not melt everything. 🙂
Still lots of snow left, but a lot of it melted. 🙂
I always have trouble with pesto turning brown – practically before I get it into the container. I generally freeze it in the summer, filling plastic containers with 1/2 inch olive oil at the top. I open it later and it is still tasty but not very visually appealing! I am using fresh basil from my garden and have used both a mini and regular size Cuisanart with the same results. What am I doing wrong???
I have not had this happen but you can try blanching the basil leaves before making the pesto.
Oh Jo!!! I mean – oh – SO scrumptious:)
Pesto should be ranked with salt and pepper. A staple that can be put on almost anything. We love our pesto with grilled salmon. My Italian mamma got me started with pesto and grilled fish — YUM!! This recipe sounds delicious. I’m pinning and making as soon as we pick some wild caught shrimp.