why make this recipe
Shrimp Pesto Pasta is a delicious and easy dish that combines the fresh flavors of basil with succulent shrimp. It’s perfect for a weeknight dinner and can be made in under 30 minutes. The creamy pesto and tender asparagus make this pasta meal comforting and satisfying. Plus, it’s a great way to enjoy a healthy dose of protein and greens in one bowl!
how to make Shrimp Pesto Pasta
Ingredients:
- 4 cups loosely packed fresh basil
- 1/4 cup toasted pine nuts
- 4 garlic cloves (1 crushed and 3 chopped)
- 1 1/2 teaspoons kosher salt, plus more to taste
- Black pepper, to taste
- 1/3 cup plus 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese, plus more for serving
- 1 pound spaghetti
- 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 pound large shrimp, peeled and deveined
Directions:
Make the Pesto: In a blender or food processor, combine the basil, pine nuts, the crushed garlic clove, 1 teaspoon of salt, and a few grinds of black pepper. Pulse until you have a coarse paste. Scrape down the sides and, with the machine running, add 1/3 cup of olive oil in a steady stream. Continue until the mixture is smooth. Add the parmesan and pulse to combine. Set aside.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Before draining, reserve 1 cup of the cooking water, then drain the spaghetti.
Cook the Asparagus and Shrimp: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the asparagus and toss for about 2 minutes until bright green. Then, add the shrimp, season with the remaining 1/2 teaspoon salt and some black pepper. Cook while tossing for about 3 to 4 minutes until the shrimp is cooked through and the asparagus is tender. Add the chopped garlic and toss for an additional 30 seconds. Remove the skillet from heat.
Combine Everything: Add the drained spaghetti, pesto, and 1/2 cup of the reserved cooking water to the skillet. Toss everything well to get it coated. If needed, add up to 1/2 cup more cooking water for desired consistency. Serve the pasta warm with extra parmesan on top.
how to serve Shrimp Pesto Pasta
Serve Shrimp Pesto Pasta hot, topped with extra parmesan cheese and a sprinkle of freshly cracked black pepper. You can also add a side of garlic bread or a simple salad to make it a complete meal.
how to store Shrimp Pesto Pasta
If you have leftovers, store the Shrimp Pesto Pasta in an airtight container in the refrigerator. It will stay good for about 2-3 days. To reheat, simply warm it in a microwave or on the stove, adding a splash of water or olive oil to loosen the pasta if it gets too dry.
tips to make Shrimp Pesto Pasta
- Use fresh ingredients for the best flavor, especially fresh basil and shrimp.
- Don’t overcook the asparagus or shrimp; they should be tender but still have a slight bite.
- Try adding cherry tomatoes or spinach for extra color and nutrients.
- Adjust the amount of garlic in the pesto according to your taste preference.
variation
For a twist, you can substitute the shrimp with chicken or add different vegetables like bell peppers or zucchini. You can also try using different types of pasta, such as penne or fettuccine, for variety.
FAQs
1. Can I make the pesto ahead of time?
Yes, you can make the pesto a day or two in advance. Store it in an airtight container in the fridge. Just give it a good stir before using.
2. Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely before using.
3. Is there a vegan version of this recipe?
Yes! You can make a vegan pesto using nutritional yeast instead of parmesan and skip the shrimp. You might also add chickpeas for protein or other veggies for texture.