Pesto Shrimp Asparagus Pasta
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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! Packed with tons of flavor and super quick to put together, this pasta will become your new favorite week night dinner.
Pesto Shrimp Asparagus Pasta Recipe
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.
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.
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.
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.
Storage
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.
More Pasta 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
- Pesto Beef Pasta
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Pesto Shrimp Asparagus Pasta
Video
Ingredients
For Pesto
- ½ cup pine nuts
- 2 ounce fresh basil
- ½ cup Parmesan cheese (grated)
- ¼ cup olive oil
- 3 cloves garlic
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
For Pasta
- 10 ounce dry spaghetti (or pasta of your choice)
- ¾ 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)
- ¼ cup Parmesan cheese (grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 tablespoons 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.
Equipment
Notes
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
