Name: Pesto Shrimp Asparagus Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

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.

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 In Pesto Shrimp Asparagus Pasta

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.

How To Make Pesto Shrimp Asparagus Pasta

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

Pesto

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.
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

Cook the pasta: Cook the pasta according to the package instructions.
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.
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.
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.
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.

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.

What Else Can I Use In This Dish?

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!

Nuts	Veggies	Meat
Pecans	Peas	Chicken
Walnuts	Carrots	Steak
Almonds	Onions	Pancetta or bacon
	Zucchini
	Mushrooms

Don’t Own A 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.

Storing Leftover Pesto Shrimp Asparagus Pasta

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.

Craving More Dreamy Pasta? Try These Recipes:

Comments

SB says

May 9, 2020 at 5:11 pm

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

Dawn Carnahan says

December 31, 2019 at 10:53 pm

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!