Description
This vibrant Pesto Shrimp Asparagus Pasta is a quick and flavorful weeknight dinner featuring tender shrimp, crisp asparagus, and your choice of pasta tossed in a rich, aromatic pesto sauce. Ready in just 30 minutes, it combines fresh ingredients for a satisfying and elegant meal.
Ingredients
Scale
Pasta
- 8 oz pasta (penne, linguine, or your choice)
Vegetables & Herbs
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- Chopped basil leaves, for garnish
- Juice of ½ lemon (optional)
Protein
- 1 pound large shrimp, peeled and deveined
Sauce & Seasoning
- ¾ cup pesto (store-bought or homemade)
- ¼ cup reserved pasta water
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
- Cook the pasta: Boil pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain and set aside to keep warm.
- Sauté the asparagus: Heat olive oil in a skillet over medium heat. Add the asparagus pieces and cook for 4–5 minutes until tender-crisp, then remove from the pan and set aside.
- Cook the shrimp: In the same skillet, season the shrimp with salt and pepper. Cook shrimp for 2–3 minutes per side until they turn pink and opaque. Avoid overcooking to keep them tender.
- Combine and toss: Reduce heat to low. Return the cooked asparagus to the skillet and add the drained pasta along with the pesto. Stir in reserved pasta water a little at a time to loosen the sauce and evenly coat the ingredients.
- Finish and serve: If desired, squeeze fresh lemon juice over the pasta for brightness. Taste and adjust seasoning with more salt or pepper if needed. Serve topped with freshly grated Parmesan cheese and chopped basil leaves for a fresh herbal note.
Notes
- Reserve some pasta water to help loosen the pesto sauce and bind it to the pasta.
- Use shrimp that is peeled and deveined for ease and better texture.
- Do not overcook shrimp to avoid a rubbery texture; they cook quickly and should be opaque and pink.
- Lemon juice is optional but adds fresh acidity that complements the pesto.
- Substitute gluten-free pasta if needed to make this recipe gluten free.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
