Last updated on April 13th, 2019 at 10:32 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.
Making 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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Pesto Shrimp Asparagus Pasta
Ingredients
For Pesto
- 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
For Pasta
- 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
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 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.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Debbie Hall says
May 8, 2019 at 12:12 pmThis is an amazing recipe! I make my own pesto a lot, and I already had a jar ready to go. I used leftover brown rice and it was soooo good!
Jennifer Wyble says
March 27, 2019 at 8:35 pmBig fat yummy, Jo 🙂 Out of the blue yesterday I bought fresh asparagus and pesto, not something I do regularly. Boy was I delighted when I came across your recipe today! Was sharing dinner with parental units, I was low on shrimp, so I added 2 small chicken breasts cut into bite sized chunks and cooked them up with the shrimp. Even though I did not home make the pesto this time, this was a delicious dish! Loved it – Again! Thank you very much!!! 🙂 <3
Stephanie says
November 3, 2018 at 7:41 pmAbsolutely amazing
Virginia Stevens says
October 22, 2018 at 5:25 amIs there a low fat option I could use instead of heavy cream? I just had gall bladder surgery and need to watch my fat and cholesterol intake.
Nicole Beaulieu says
October 22, 2018 at 9:59 amYou can use whole milk (3.25%) or lighter cream, such as 10%.
Leandra says
July 19, 2018 at 10:02 amAmazing recipe!! It was quick and easy to make and tasted delicious. I already had pesto in the fridge, so I used that instead of the recipe here. I also used angel hair pasta, because I personally like the thinner noodles. My husband and I enjoyed this meal very much and look forward to making it again. Thanks for the wonderful recipe.
Marguerite says
May 6, 2018 at 5:03 pmI made this and was absolute delish. I used linguini. This will definitely be in my repertoire.
Paul says
March 29, 2018 at 3:42 pmAmazingly easy. Tremendously tasty. We liked it so much we made it twice in a week.
Deborah says
April 7, 2017 at 11:00 amI 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
Fenne Kieken says
April 7, 2017 at 12:09 pmI 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.
Judy Williams says
February 24, 2017 at 6:09 amYour 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!
doublebatchblog says
February 16, 2017 at 4:54 pmI love the idea of shrimp+pesto! Looks delicious!
Becky says
February 15, 2017 at 9:07 pmMy husband (and I) loved it! And so easy to make!
Bethany says
February 15, 2017 at 4:28 pmThis looks yummy!
Jennie says
February 11, 2017 at 6:50 pmMade 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.
Fenne Kieken says
February 12, 2017 at 9:13 amSo 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
Gustavo Woltmann says
February 6, 2017 at 1:43 amAsparagus is definitely my favorite vegetable! Never tried it along with shrimps though! Sounds and looks delicious.
Kathleen says
February 1, 2017 at 5:44 pmI 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
Joanna Cismaru says
February 1, 2017 at 6:40 pmThank you for your support!
Sara | Last Night's Feast says
February 1, 2017 at 1:17 pmThis pasta looks so bright and springy! This is my favorite kind of meal when I’m waiting for spring
Joanna Cismaru says
February 1, 2017 at 1:49 pmHope you try it, it’s delish!
Margaret Borrecco says
February 1, 2017 at 9:56 amLived 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?
Joanna Cismaru says
February 1, 2017 at 1:48 pmI’m in Calgary, we get Chinooks all the time. 🙂
Margaret Borrecco says
February 1, 2017 at 4:30 pmOf 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. 🙂
Joanna Cismaru says
February 1, 2017 at 5:31 pmStill lots of snow left, but a lot of it melted. 🙂
Jill Hoddick says
February 1, 2017 at 9:20 amI 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???
Fenne Kieken says
February 1, 2017 at 2:14 pmI have not had this happen but you can try blanching the basil leaves before making the pesto.
Mary says
February 1, 2017 at 7:51 amOh Jo!!! I mean – oh – SO scrumptious:)
Marisa Franca @ All Our Way says
February 1, 2017 at 7:48 amPesto 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.