Pesto Shrimp Asparagus Pasta Recipe
This dish is not only easy and quick but it’s quite elegant too, perfect for a special occasion dinner, yet still satisfying enough for a weeknight dinner. The large shrimp are first coated in a bit of the freshly made pesto, seasoned with a bit of salt and pepper then pan seared to perfection. Making pesto is really easy, only a handful of ingredients are needed, basil, olive oil, Parmesan cheese, pine nuts, salt and pepper. The great thing about pesto is that you can really switch up the ingredients and come up with some really great sauces. The pesto here is the key to our flavor packed pasta, so let’s get into it. Check out my other delicious homemade pesto recipe.
What Is Pesto?
Pesto is an Italian sauce, one that doesn’t require hours of simmering or a laundry list of ingredients. A basic traditional pesto uses crushed garlic, pine nuts, basil, olive oil, and Parmesan cheese. That’s it – seriously. Paired with some perfectly crisp asparagus and juicy plump shrimp, this dish is truly stellar.
Pesto
Nuts – I used pine nuts today, the staple ingredient in classic pesto but feel free to experiment if you’d like. Basil – This recipe is perfect for using up that fresh basil before it begins to go brown. Thai basil can be substituted if need be but keep in mind it will give the sauce a sweeter, licorice flavor. Whatever herb you choose be sure it is fresh, otherwise the sauce won’t come together. Parmesan cheese – A hard, sharp cheese is ideal for this recipe. If you have no Parmesan on hand, Pecorino is a fine substitute. Olive oil – Any will do but if I have a bottle of the nice stuff laying around I like to use a bit of that. Garlic – Be sure to use fresh cloves, we want these to puree to a creamy consistency. Salt & pepper – To taste.
Pasta
Pasta – I used dry spaghetti today but feel free to use whatever shaped you’d like. Shrimp – Large shrimp with the entire shell removed and deveined. Olive oil – We want a good neutral tasting oil with a high smoke point to cook up our shrimp and veggies. Veggies – I used fresh asparagus and halved cherry tomatoes today. Cream – I used heavy cream to make this dish creamy, rich, and heavenly. Feel free to use whichever fat percentage you’d like if you’re looking to cut down on fat. Cheese – Parmesan cheese freshly grated to sprinkle over top will really set this dish off, I can guarantee it.
Pesto
Pasta
How To Prep Your Shrimp
You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.
No Food Processor?
Fear not! You can just as easily whip up this pesto in your blender. I would recommend chopping up the basil first and mincing the garlic before adding it to the blender, otherwise you might be forced to blend it more than needed and it would turn it into a smoother pesto.
Storage
This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.
Storing Homemade Pesto
Store in an airtight container for 5 – 7 days in the fridge but don’t be afraid to freeze your creation! It will last beautifully for up to 3 months in the freezer.
More Pasta Recipes
Roasted Red Pepper Pecan Pesto Penne Creamy Avocado and Spinach Pasta Arugula and Walnut Pesto Pasta Chicken Pesto Caprese Pasta Penne with Prosciutto, Tomatoes and Zucchini Penne with Cream and Smoked Salmon Tomato Basil and Spinach Penne Leftover Ham And Cheese Penne Greek Chicken Pasta
