Description
This Shrimp Pesto Pasta with Asparagus is a quick and flavorful dish featuring linguine pasta tossed with vibrant homemade pesto, tender steamed asparagus, and succulent sautéed shrimp. The basil-forward pesto pairs perfectly with the fresh shrimp, delivering a delightful and satisfying meal perfect for weeknights or casual dinner gatherings.
Ingredients
Pesto
- 2 cups (55g) packed fresh basil leaves
- 1/2 cup (14g) slightly packed parsley leaves (or more basil)
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp pine nuts (toasted or untoasted)
- 1 clove garlic, peeled
- Salt and freshly ground black pepper (1/2 tsp salt and 1/4 tsp pepper recommended)
- 6 Tbsp olive oil
Pasta and Other Ingredients
- 10 oz dry linguine pasta
- 1 lb asparagus, tough ends trimmed and discarded, remaining diced into 2-inch pieces and steamed
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
Instructions
- Prepare the Pesto: In a food processor, combine basil, parsley, parmesan cheese, pine nuts, and garlic. Season with salt and pepper. Pulse until ingredients are finely chopped. With the processor running, slowly pour in olive oil and blend until smooth and well combined.
- Cook the Pasta: Bring a pot of salted water to a boil and cook linguine according to package instructions. Before draining, reserve 1/3 cup of the pasta cooking water for later use.
- Cook the Shrimp: While the pasta cooks, heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add shrimp, season with salt and pepper, and cook for 3-4 minutes, tossing occasionally, until shrimp are opaque with pink outsides. Pour lemon juice over the shrimp and toss to coat.
- Combine Pasta, Asparagus, and Shrimp: Add the cooked pasta and steamed asparagus to the pan with shrimp. Toss together and season with additional salt and pepper to taste. Let the mixture rest for one minute to cool slightly so the pesto does not cook when added.
- Toss with Pesto: Add the prepared pesto to the pasta mixture and toss to coat evenly. If needed, thin the pesto with the reserved pasta water for a looser consistency. Serve immediately while warm.
Notes
- If you prefer, replace shrimp with diced chicken breasts; increase cooking time by about 6 minutes or until chicken is cooked through.
- Instead of steaming asparagus, you may sauté it lightly in olive oil before cooking the shrimp.
- When asparagus is out of season, substitute fresh spinach or another green vegetable of choice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
