Shrimp Pesto Pasta

You know me—I’ll never say no to a big ol’ bowl of pasta. And when there’s pesto involved? Even better! This shrimp pesto pasta is the kind of meal that makes you do a little happy dance in the kitchen. It’s packed with sweet and juicy shrimp, crisp-tender asparagus, and a bright, herby pesto sauce that hugs every strand of spaghetti just right. It's quick, easy, and comes together faster than the kids can yell, "What's for dinner?!"—we're talking 25 minutes. Pure pasta bliss, all in one bowl.

What kind of shrimp is best for pesto pasta?

Large shrimp will give you juicy, meaty pieces to bite into, but medium or small shrimp will also work in this recipe. Keep in mind that you may need to reduce the cooking time by a minute or so. You'll know they're cooked when the shrimp are bright pink, firm, and curled into a "C" shape.

If your shrimp are frozen, defrost them in the fridge for a few hours before cooking, and be sure to drain them well. Buying peeled and deveined shrimp will save you some prep time, but don't worry if the tails are still intact; you can use tail-on shrimp in this recipe or slide them off before cooking.

Is there a substitute for asparagus in this recipe?

Instead of asparagus, you can use another bright green vegetable, like snap peas or green beans. Leafy greens like spinach, kale, or collard greens will also make a nice addition. Or keep things simple and skip the vegetable addition altogether.

What are some good uses for leftover pesto?

If you make a double batch or end up with extra pesto sauce, count yourself lucky. It's an instant upgrade to all kinds of dishes. Dollop it on a pesto pizza or slather it on a caprese panini. You can also drizzle it over fried eggs or stir it into a creamy chicken salad.

Pesto will stay fresh in an airtight container in the frefrigerator for up to a week. To preserve that vibrant green color, drizzle a layer of oil on top before storing.

Can you freeze pesto?

Yes, you can freeze pesto for up to six months in an airtight container. Let the sauce thaw overnight in the refrigerator, and it's ready to use.

How To Make Shrimp Pesto Pasta

INGREDIENTS

• Basil. Fresh basil is the foundation for this vibrant green pesto sauce. You can use the leaves and tender stems.
• Pine nuts. These soft nuts are key to achieving a creamy, thick sauce. If you can't find pine nuts, walnuts make a good substitution.
• Garlic. There's plenty of fresh garlic in both the pesto and the sauteed shrimp and asparagus in this dish.
• Olive oil. Choose a flavorful extra-virgin olive oil to round out your sauce.
• Parmesan cheese. This salty, hard cheese is essential for a classic pesto. You'll also sprinkle some on top of the finished dish to amplify the umami flavor.
• Pasta. Spaghetti is a great choice, but you can use any pasta shape you like. Try fettuccini or buccatini for a slight twist.
• Asparagus. To trim asparagus, snap or slice off the bottom inch or so of each stalk. The part you want to remove is slightly thicker and drier than the rest of the stalk, and it usually breaks naturally at the right spot.
• Shrimp. Look for large, peeled, and deveined shrimp that's fresh or frozen. Just be sure it's raw!

STEP-BY-STEP INSTRUCTIONS

Start by blending the pesto in a food processor or blender. Pulse together the basil, pine nuts, garlic, salt, and pepper into a paste, then leave the machine running and drizzle in the olive oil until you have a fluffy, smooth sauce. Finish by blending in grated parmesan cheese.

Next, cook the pasta according to the package instructions. Before draining the noodles, reserve a cup of the pasta cooking water for later.

While the pasta cooks, sauté the asparagus in a large skillet until it's bright green but not yet cooked through.

Next, add the shrimp to the skillet with the asparagus and cook until the shrimp is pink and firm and the asparagus is tender. Add a sprinkle of chopped garlic and cook until it's fragrant, about 30 seconds. Take the skillet off the heat to prevent the asparagus and shrimp from overcooking.

To finish the dish, add the cooked pasta, the pesto, and a splash of the reserved pasta cooking water to the skillet. Toss everything together with tongs, adding more cooking water as needed to make a creamy, silky sauce. Serve the dish with more parmesan cheese at the table for sprinkling.