Pesto Shrimp Asparagus Pasta

Pesto Shrimp Asparagus Pasta might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 638 calories, 27g of protein, and 41g of fat. For $3.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. This recipe from Jo Cooks requires asparagus, olive oil, pine nuts, and parmesan cheese. Plenty of people made this recipe, and 603 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a great spoonacular score of 94%. Pesto Pasta with Shrimp and Asparagus, Asparagus-Spinach Pesto Pasta with Blackened Shrimp, and Asparagus Pesto Pasta are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by toasting the pine nuts first in a small pan over medium heat. 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.

 

Step by step:

1. Start by toasting the pine nuts first in a small pan over medium heat. 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.

2. 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.

3. Remove the shrimp from the skillet and transfer to a plate.

4. 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. 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.

6. Serve warm and sprinkle with additional Parmesan cheese if desired.

Nutrition Information:

covered percent of daily need