Description
A delicious quick meal featuring shrimp, asparagus, and pasta coated in creamy basil pesto.
Ingredients
Scale
- 8 ounces of penne or rotini pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon (optional, but highly recommended)
Instructions
- Cook the pasta according to the package directions in a large pot of salted water until al dente.
- While the pasta is boiling, heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for about 1-2 minutes per side until pink and opaque.
- Remove the shrimp from the pan and set aside.
- In the same skillet, add the asparagus and sauté for 3-4 minutes until bright green and tender-crisp.
- Drain the cooked pasta, reserving about half a cup of pasta water.
- Return the shrimp to the pan with the asparagus, add the drained pasta, and toss everything together.
- Stir in the pesto and just enough pasta water to create a creamy sauce that coats the pasta.
- Add Parmesan cheese and lemon zest if using, then toss again.
- Serve hot, optionally topped with extra Parmesan or freshly cracked black pepper.
Notes
- You can substitute the shrimp with chicken or keep it vegetarian by omitting shrimp.
- For a spicier kick, add more red pepper flakes.
- Leftover pesto shrimp asparagus pasta can also be stored in the fridge for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: pesto, shrimp, asparagus, pasta, quick meal, Italian cuisine