Pesto Pasta with Shrimp and Asparagus

There’s something magical about the way the flavors of Pesto Pasta with Shrimp and Asparagus come together on a plate. I remember the first time I made this dish; it was a bright spring evening, the sun just starting to dip below the horizon. The aroma of fresh basil wafting through the kitchen had me reminiscing about summer picnics and family gatherings. I was experimenting, trying to bring a taste of the season to our dinner table, and what better way than with a vibrant pasta dish? This isn’t just any pasta; it’s a delightful medley of tender shrimp, crisp asparagus, and a homemade basil pesto that sings of fresh flavor. Every bite is a celebration of spring, making this dish a staple in my home. Whether it’s a casual weeknight dinner or a special occasion, Pesto Pasta with Shrimp and Asparagus has a way of brightening the table and warming hearts.

Ingredient List for Pesto Pasta with Shrimp and Asparagus

The ingredients for this vibrant dish are what truly bring it to life. Each component plays a crucial role, harmonizing together to create a delightful experience. The key players are the basil, which adds a fresh, herbaceous note; the shrimp, which lends a boost of protein and sweetness; and the asparagus, providing a lovely crunch. Together, they create a balance of flavors and textures that is simply irresistible.

• Basil Leaves: 2 cups (55g) packed – Fresh basil provides a fragrant and vibrant base for the pesto, infusing the dish with its distinctive flavor.
• Parsley Leaves: 1/2 cup (14g) slightly packed – Adding a mild earthiness, parsley balances the bold taste of basil, enhancing the overall flavor profile.
• Parmesan Cheese: 1/3 cup – The grated parmesan gives the pesto its creamy texture and savory depth that enriches every bite.
• Pine Nuts: 2 tbsp – Toasted or not, pine nuts add a delightful crunch and a buttery flavor to the pesto.
• Garlic: 1 clove – A crucial ingredient, garlic brings an aromatic heat that complements the freshness of the herbs.
• Salt and Pepper: To taste – Essential seasonings that enhance all the flavors in the dish, ensuring a well-rounded taste.
• Olive Oil: 6 tbsp – A good quality olive oil is vital for achieving a smooth pesto and adds richness to the pasta.
• Linguine Pasta: 10 oz – The perfect carrier for the pesto, linguine provides a satisfying base for this delicious dish.
• Asparagus: 1 lb – Tender and sweet, asparagus adds crunch and nutrition to the pasta, making it feel light and fresh.
• Shrimp: 1 lb – Juicy and succulent, shrimp are a fantastic source of protein that makes this dish hearty and fulfilling.
• Lemon Juice: 1 tbsp – Adds brightness and acidity, cutting through the richness of the pesto and enhancing the overall flavor.

Pesto Pasta with Shrimp and Asparagus Instructions

The steps to create this masterpiece are as enjoyable as the dish itself. Cooking Pesto Pasta with Shrimp and Asparagus is all about savoring the process, letting the aromas guide you. Let’s dive into the step-by-step instructions that lead you to a plateful of flavor.

1. Start by preparing the pesto. In a food processor, combine the basil, parsley, parmesan cheese, pine nuts, and garlic. Add a sprinkle of salt and pepper for taste. Pulse the mixture until finely chopped; you want it to be aromatic and vibrant.
2. With the processor running, slowly drizzle in the olive oil. Let it blend until everything is well combined and smooth. The pesto should be a beautiful green color, rich and creamy.
3. In a large pot, bring water to a boil and add a generous amount of salt. Cook the linguine according to the package instructions until al dente. Remember to reserve about 1/3 cup of the pasta water before draining.
4. While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp. Season them with a bit of salt and pepper. Cook, tossing occasionally, until they turn opaque throughout and the outside is pink, which should take about 3 to 4 minutes.
5. Once the shrimp are cooked, pour in the lemon juice and give them a gentle toss to coat. This adds a refreshing brightness that complements the dish beautifully.
6. Next, add the cooked linguine and asparagus to the sauté pan with the shrimp. Toss everything together, seasoning with additional salt and pepper to taste. The asparagus should be tender yet still have a bit of crunch.
7. Let the pasta mixture cool for a minute. This step is crucial as it prevents the heat from cooking the pesto further. After cooling, add the freshly made pesto and toss everything together to coat the pasta and shrimp in the rich sauce.
8. If you find the pesto too thick, drizzle in some of the reserved pasta water to achieve your desired consistency. The goal is to create a luscious and creamy coating without it being too runny.
9. Serve the Pesto Pasta with Shrimp and Asparagus immediately while it’s still warm, garnished with extra parmesan or basil if desired. Enjoy the symphony of flavors!

Recipe Variations about Pesto Pasta with Shrimp and Asparagus

While the classic version of Pesto Pasta with Shrimp and Asparagus is undeniably delicious, there are countless ways to make it your own. Here’s a list of tips for personalizing this dish to suit your taste.

• Vegetarian Option: If you’re looking for a meatless variant, consider replacing the shrimp with roasted chickpeas or grilled vegetables.
• Gluten-Free Pasta: For a gluten-free alternative, use gluten-free pasta options. They work just as well with the pesto.
• Extra Veggies: Feel free to add more vegetables such as cherry tomatoes, bell peppers, or even spinach for a nutritional boost.
• Protein Variations: You can swap shrimp out for grilled chicken or even a flaky white fish if you prefer.
• Herb Variations: Experiment with other herbs in your pesto, like arugula or cilantro, for a unique twist.
• Nut Alternatives: If you have nut allergies, sunflower seeds or pumpkin seeds can be a great alternative to pine nuts.
• Freezing: If you make extra pesto, it freezes beautifully. Just thaw it in the fridge when you’re ready to use it again.

How to Enjoy Pesto Pasta with Shrimp and Asparagus

Serving Pesto Pasta with Shrimp and Asparagus can be just as exciting as making it. Here are some ideas on how to elevate your dining experience:

• Pair with a Side Salad: A simple green salad with a light vinaigrette complements the richness of the pasta beautifully.
• Perfect for Lunch: This dish is fantastic as a lunch option. It tastes even better the next day, making it ideal for meal prep.
• Ideal for Celebrations: Serve it as a main dish during family gatherings or celebrations; it’s sure to impress.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat gently to avoid overcooking.
• Seasonal Pairing: This pasta aligns perfectly with spring flavors. Consider serving with a crisp white wine or a refreshing iced tea.

FAQ

Conclusion

Pesto Pasta with Shrimp and Asparagus is not just a meal; it’s a delightful experience that brings the freshness of spring right to your table. The combination of homemade pesto, succulent shrimp, and crisp asparagus creates a dish that is both beautiful and satisfying. I encourage you to try this recipe at home and share it with your loved ones. There’s something truly special about gathering around the table to enjoy a meal made with love, and this dish is sure to become a favorite in your kitchen.

Pesto Pasta with Shrimp and Asparagus

Craving something light yet satisfying? Pesto Pasta with Shrimp and Asparagus is your answer! This easy weeknight dinner is packed with vibrant flavors, fresh ingredients, and comes together in no time. Perfect for any occasion, it’s a dish you’ll want to make tonight!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Basil Leaves Packed
• 1/2 cup Parsley Leaves Slightly packed
• 1/3 cup Parmesan Cheese Finely shredded
• 2 tbsp Pine Nuts Toasted or untoasted
• 1 clove Garlic Peeled
• Salt Salt and Pepper To taste
• 6 tbsp Olive Oil
• 10 oz Linguine Pasta Dry
• 1 lb Asparagus Tough ends trimmed and diced into 2-inch pieces, steamed
• 1 lb Shrimp Peeled and deveined
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice

Equipment

• Large Pot
• Cutting Board
• Food Processor
• Frying pan
• Chef's Knife
• Peeler

Method

 

1. Start by preparing the pesto. In a food processor, combine the basil, parsley, parmesan cheese, pine nuts, and garlic. Add a sprinkle of salt and pepper for taste. Pulse the mixture until finely chopped; you want it to be aromatic and vibrant.
2. With the processor running, slowly drizzle in the olive oil. Let it blend until everything is well combined and smooth. The pesto should be a beautiful green color, rich and creamy.
3. In a large pot, bring water to a boil and add a generous amount of salt. Cook the linguine according to the package instructions until al dente. Remember to reserve about 1/3 cup of the pasta water before draining.
4. While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp. Season them with a bit of salt and pepper. Cook, tossing occasionally, until they turn opaque throughout and the outside is pink, which should take about 3 to 4 minutes.
5. Once the shrimp are cooked, pour in the lemon juice and give them a gentle toss to coat. This adds a refreshing brightness that complements the dish beautifully.
6. Next, add the cooked linguine and asparagus to the sauté pan with the shrimp. Toss everything together, seasoning with additional salt and pepper to taste. The asparagus should be tender yet still have a bit of crunch.
7. Let the pasta mixture cool for a minute. This step is crucial as it prevents the heat from cooking the pesto further. After cooling, add the freshly made pesto and toss everything together to coat the pasta and shrimp in the rich sauce.
8. If you find the pesto too thick, drizzle in some of the reserved pasta water to achieve your desired consistency. The goal is to create a luscious and creamy coating without it being too runny.
9. Serve the Pesto Pasta with Shrimp and Asparagus immediately while it’s still warm, garnished with extra parmesan or basil if desired. Enjoy the symphony of flavors!

Notes

• If you don’t like shrimp: Consider replacing shrimp with chicken breasts diced into 1-inch cubes. Adjust the cooking time accordingly.
• Asparagus Alternatives: If you don’t want to steam the asparagus, sauté it in a little olive oil before adding it to the dish.
• Seasonal Veggies: If asparagus isn’t in season, feel free to use fresh spinach or another green of your choice.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!