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Home / Recipes
30 minutes
4.73 from 48 votes
35 Comments

Pesto Shrimp Asparagus Pasta

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  • 768
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch! Packed with tons of flavor and super quick to put together, this pasta will become your new favorite week night dinner.

a braiser full of pasto with pesto, prawns, asparagus, and cherry tomatoes.

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.

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. The pesto here is the key to our flavor packed pasta, so let’s get into it. Check out my other delicious homemade pesto recipe.

What Is Pesto?

Pesto is an Italian sauce, one that doesn’t require hours of simmering or a laundry list of ingredients. A basic traditional pesto uses crushed garlic, pine nuts, basil, olive oil, and Parmesan cheese. That’s it – seriously. Paired with some perfectly crisp asparagus and juicy plump shrimp, this dish is truly stellar.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Pesto

  • Nuts – I used pine nuts today, the staple ingredient in classic pesto but feel free to experiment if you’d like.
  • Basil – This recipe is perfect for using up that fresh basil before it begins to go brown. Thai basil can be substituted if need be but keep in mind it will give the sauce a sweeter, licorice flavor. Whatever herb you choose be sure it is fresh, otherwise the sauce won’t come together.
  • Parmesan cheese – A hard, sharp cheese is ideal for this recipe. If you have no Parmesan on hand, Pecorino is a fine substitute.
  • Olive oil – Any will do but if I have a bottle of the nice stuff laying around I like to use a bit of that.
  • Garlic – Be sure to use fresh cloves, we want these to puree to a creamy consistency.
  • Salt & pepper – To taste.

Pasta

  • Pasta – I used dry spaghetti today but feel free to use whatever shaped you’d like.
  • Shrimp – Large shrimp with the entire shell removed and deveined.
  • Olive oil – We want a good neutral tasting oil with a high smoke point to cook up our shrimp and veggies.
  • Veggies – I used fresh asparagus and halved cherry tomatoes today.
  • Cream – I used heavy cream to make this dish creamy, rich, and heavenly. Feel free to use whichever fat percentage you’d like if you’re looking to cut down on fat.
  • Cheese – Parmesan cheese freshly grated to sprinkle over top will really set this dish off, I can guarantee it.
prawns cooking in a braiser with brown bits all over the bottom

How To Make Pesto Shrimp Asparagus Pasta

Pesto

  1. Toast the pine nuts: 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.
  2. Make the pesto: 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.

Pasta

  1. Cook the pasta: Cook the pasta according to the package instructions.
  2. Prep the shrimp: 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.
  3. Cook the shrimp: 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.
  4. Cook the asparagus: 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.
  5. Finish the dish: 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.

How To Prep Your Shrimp

You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.

a braiser full of pasta with pesto, prawns, asparagus, and cherry tomatoes

Tips For Making The Best Pesto:

  • Always wash your greens properly, so give that basil a good rinse with cold water and dry it with a salad spinner or between layers of paper towels.
  • Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 3 cloves, but if you want less garlic start with 1 clove and give it a taste.
  • Always toast your pine nuts or whatever nuts you decide to go with. Toasting the nuts will deepen the flavor therefore giving you a tastier sauce.

Other Ingredient Additions

This dish is like a blank canvas for adding whatever your heart desires – or whatever needs clearing out of the fridge. Feel free to get creative!

NutsVeggiesMeat
PecansPeasChicken
Walnuts CarrotsSteak
Almonds OnionsPancetta or bacon
Zucchini
Mushrooms

No Food Processor?

Fear not! You can just as easily whip up this pesto in your blender. 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.

Leftovers

This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.

Storing Homemade Pesto

Store in an airtight container for 5 – 7 days in the fridge but don’t be afraid to freeze your creation! It will last beautifully for up to 3 months in the freezer.

Pesto Shrimp Asparagus Pasta in a white bowl

Craving More Dreamy Pasta? Try These Recipes:

  • Roasted Red Pepper Pecan Pesto Penne 
  • Creamy Avocado and Spinach Pasta
  • Arugula and Walnut Pesto Pasta
  • Chicken Pesto Caprese Pasta
  • Penne with Prosciutto, Tomatoes and Zucchini
  • Penne with Cream and Smoked Salmon
  • Tomato Basil and Spinach Penne
  • Leftover Ham And Cheese Penne
  • Greek Chicken Pasta

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of tongs picking up a scoop of pasta from a pan

Pesto Shrimp Asparagus Pasta

4.73 from 48 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch! Packed with tons of flavor and super quick to put together, this pasta will become your new favorite week night dinner.

Equipment

  • Le Creuset 3.75-Quart Braiser

Ingredients

For Pesto

  • 1/2 cup pine nuts
  • 2 ounce fresh basil
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

For Pasta

  • 10 ounce dry spaghetti or pasta of your choice
  • 3/4 pound large shrimp shells removed and deveined
  • 2 tablespoon olive oil
  • 1 pound asparagus (1 bundle) trimmed and washed
  • 1 cup heavy cream
  • 1 cup cherry tomatoes halved
  • 1/4 cup Parmesan cheese grated
US Customary – Metric

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.

Video

Recipe Notes

  1. 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. 
  2. If you’re using store bought pesto for this recipe, start with about 4 tbsp and add more if needed.
  3. Store leftovers in an airtight container in the fridge for no more than 3 or 4 days.
  4. 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.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 639kcal (32%)Carbohydrates: 43g (14%)Protein: 27g (54%)Fat: 41g (63%)Saturated Fat: 14g (88%)Cholesterol: 206mg (69%)Sodium: 761mg (33%)Potassium: 496mg (14%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 1872IU (37%)Vitamin C: 15mg (18%)Calcium: 308mg (31%)Iron: 5mg (28%)
Course:Dinner, Lunch, Main Course
Cuisine:American, Italian
Keyword:pesto pasta, pesto shrimp asparagus pasta
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 768

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Laura Cole says

    March 8, 2022 at 6:53 pm

    This recipe was absolutely delicious. I couldn’t find asparagus, so I substituted broccoli, and it worked just fine.

    Reply
    • Joanna Cismaru says

      March 8, 2022 at 7:02 pm

      Glad to hear you enjoyed it!

      Reply
  2. Lisa M and Doris M says

    March 2, 2022 at 5:33 pm

    5 stars
    Great selection. Thanks, Jo! We had it tonight. And very pretty.

    Reply
  3. Mini says

    October 11, 2020 at 6:14 pm

    Loved the recipe! Putting pesto on the shrimp gave it great flavor! I prepped all the ingredients and made the pesto about 1.5 hours before using and the flavor gets so good…will make this again!

    Reply
  4. SB says

    May 9, 2020 at 5:11 pm

    5 stars
    It tasted amazing ! It reminded us of Cheese Cake Factory dishes. It just takes it longer than 30 min to make it.

    Reply
  5. Dawn Carnahan says

    December 31, 2019 at 10:53 pm

    5 stars
    This recipe was so simple and delicious! I used a low carb pasta and it soaked up the wonderful sauce. It was also a visually beautiful dish. Thanks for sharing this recipe!

    Reply
  6. Debbie Hall says

    May 8, 2019 at 12:12 pm

    5 stars
    This 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!

    Reply
  7. Jennifer Wyble says

    March 27, 2019 at 8:35 pm

    5 stars
    Big 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

    Reply
  8. Stephanie says

    November 3, 2018 at 7:41 pm

    5 stars
    Absolutely amazing

    Reply
  9. Virginia Stevens says

    October 22, 2018 at 5:25 am

    5 stars
    Is 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.

    Reply
    • Nicole Beaulieu says

      October 22, 2018 at 9:59 am

      You can use whole milk (3.25%) or lighter cream, such as 10%.

      Reply
  10. Leandra says

    July 19, 2018 at 10:02 am

    5 stars
    Amazing 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.

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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