Pesto Spaghetti Shrimp Pasta

Okay, I have to tell you about this shrimp pesto pasta with asparagus. It's one of those recipes that sounds fancy enough to impress Donald when he gets home from work, but honestly? It's so simple that I can make it on a Tuesday night without breaking a sweat.

Jump to:

• Why You Will Love This Recipe
• Ingredients For Shrimp Pesto Pasta With Asparagus
• How To Make Shrimp Pesto Pasta With Asparagus
• Storage And Reheating Your Shrimp Pesto Pasta With Asparagus
• Tips And Variations For Shrimp Pesto Pasta With Asparagus
• Frequently Asked Questions About Shrimp Pesto Pasta With Asparagus
• Recipes You May Like
• Final Thoughts
• Shrimp Pesto Pasta With Asparagus

The first time I made this, I was intimidated by the fresh basil pesto. I thought homemade pesto had to be some complicated thing that required a mortar and pestle and serious kitchen skills. But then I discovered my food processor, and everything changed. Ten minutes later, I had this vibrant, herbaceous pesto that made the entire apartment smell incredible. Sarah actually came out of her room asking what smelled so good.

The beauty of shrimp pesto pasta is that it brings together just a few quality ingredients and transforms them into something that tastes like you spent way more time on it than you did. The tender shrimp, the fresh asparagus, and that bright basil pesto just work together so perfectly. Plus, the whole thing is done in about 35 minutes, which makes it ideal for those nights when you want something elegant but realistic for your schedule.

I've actually linked this with my creamy spaghetti alla carbonara when I want to show off different pasta techniques, and readers love both of them. They're both ways to prove that homemade pasta dishes don't have to be stressful.

Why You Will Love This Recipe

Let me tell you what makes this particular recipe special:

• Ready in just 35 minutes from start to finish, perfect for busy weeknights when you still want something impressive
• Fresh and vibrant flavors from the homemade basil pesto that tastes nothing like the jarred stuff
• Naturally heart-healthy with protein from the shrimp and nutrients from fresh asparagus and basil
• Versatile and adaptable if you don't have asparagus or want to swap in chicken instead
• One-pan simplicity that minimizes cleanup while maximizing flavor
• Gluten-free friendly if you use gluten-free pasta, making it accessible for different dietary needs

Ingredients For Shrimp Pesto Pasta With Asparagus

For The Pesto

• 2 cups (55g) packed fresh basil leaves
• ½ cup (14g) slightly packed parsley leaves (or more basil if you prefer)
• ⅓ cup finely shredded parmesan cheese
• 2 tablespoon pine nuts (toasted or untoasted)
• 1 clove garlic, peeled
• Salt and freshly ground black pepper to taste (I use ½ teaspoon salt and ¼ teaspoon pepper)
• 6 tablespoon olive oil

For The Pasta

• 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 tablespoon olive oil (for cooking the shrimp)
• 1 tablespoon fresh lemon juice
• Salt and pepper for seasoning

How To Make Shrimp Pesto Pasta With Asparagus

Making The Pesto

This is where the magic starts, and honestly, it's so much easier than you think.

1. Add basil, parsley, parmesan, pine nuts, garlic, salt, and pepper to your food processor.
2. Pulse until everything is finely chopped. This takes just a few pulses. Don't overthink it.
3. With the processor running, slowly pour in the olive oil. Let it run for several seconds until it's well combined and smooth. You want it to come together but still have some texture. This isn't baby food, it's pesto.

(I've learned that if you dump the oil in all at once, you end up with something that looks separated. Going slow makes all the difference here.)

Cooking The Pasta And Shrimp

4. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. This is important: reserve ⅓ cup of the pasta water before you drain it. This starchy water is going to help you create the perfect sauce consistency.
5. While the pasta is cooking, heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
6. Add your shrimp to the hot pan and season with salt and pepper. Cook, tossing occasionally, until they're opaque throughout and the outsides turn pink. This only takes about 3-4 minutes. The key here is not to overcook them. Overcooked shrimp gets rubbery, and that's the one thing I want you to avoid.
7. Pour the fresh lemon juice over the cooked shrimp and give everything a toss.

Bringing It All Together

8. Add the cooked pasta and steamed asparagus to the pan with the shrimp. Toss everything together and season with salt and pepper to taste.
9. Here's my little trick: let it cool for just one minute before adding the pesto. I do this so the heat doesn't wilt the basil and change that beautiful bright color. It's a small detail, but it matters.
10. Add the pesto to the pan and toss until everything is coated. If it looks too thick, thin it out with a little of that reserved pasta water. You want it creamy but not heavy.
11. Serve immediately while everything is still warm.

Storage And Reheating Your Shrimp Pesto Pasta With Asparagus

I'll be honest, this dish is best eaten right away when the flavors are brightest and the shrimp is at its most tender. But I know real life doesn't always work that way.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pesto will darken slightly over time, and the pasta will absorb some of the sauce, but it still tastes delicious.

To reheat, gently warm it in a pan over low heat, adding a splash of water or pasta water to loosen it up. You could also eat it cold as a pasta salad the next day. I've actually done this before, and it works surprisingly well on a hot afternoon.

Tips And Variations For Shrimp Pesto Pasta With Asparagus

• Don't have fresh basil? You can substitute more parsley, or honestly, use a really good quality jarred pesto from the store. Fresh is better, but good is good enough on busy nights.
• Allergic to pine nuts? Use walnuts or almonds instead. They won't taste exactly the same, but they're delicious in their own way. Alex doesn't like pine nuts anyway, so I sometimes make it with walnuts just for him.
• Asparagus not in season? This is where you get creative. Throw in fresh spinach, green beans, or even peas. The point is fresh green vegetables that complement the shrimp and pesto.
• Prefer chicken? Replace the shrimp with diced chicken breasts cut into 1-inch cubes. Just increase the cooking time by about 6 minutes until the chicken is cooked through. This is still quick, still delicious, and usually less expensive.
• Don't want to steam the asparagus first? Sauté it in a little olive oil before you cook the shrimp. It takes about 5 minutes and gives it a slightly different texture that's also really nice.

Frequently Asked Questions About Shrimp Pesto Pasta With Asparagus

How do you keep shrimp tender and not overcooked in shrimp pesto pasta?

The secret is high heat and a short cooking time. You want that pan hot so the shrimp cooks quickly. Once they turn pink and opaque, they're done. Seriously, take them off the heat. I learned this the hard way when I was first cooking shrimp, and I overcooked them into little rubber balls. Now I set a timer for 3 minutes and check them at 2.5 minutes. Better to undercook slightly than to overcook.

Can I use store-bought pesto instead of homemade for shrimp pesto pasta?

Absolutely, yes. I make homemade pesto because I love the flavor and it takes maybe 10 minutes. But a quality jarred pesto works great if you don't have fresh basil or you're short on time. Your dinner will still be delicious. Don't stress about it.

What can I substitute for asparagus in shrimp pesto pasta?

You have so many options here. Fresh spinach, green beans, sugar snap peas, zucchini, or even broccoli all work beautifully. The point is to add some green vegetables that won't overpower the delicate shrimp and basil. Pick whatever looks fresh at your market.

How do you store and reheat shrimp pesto pasta without drying it out?

Keep it in an airtight container, and when you reheat it, add a little water or reserved pasta water to loosen everything up. Low heat is your friend here. You're not trying to cook it again, just warm it through gently. I prefer to eat this one fresh, but leftover pesto pasta is still pretty good the next day.

Recipes You May Like

If you love this shrimp pesto pasta, you might also enjoy:

• Quick garlic butter shrimp scampi for another elegant seafood pasta that's ready even faster
• Creamy spaghetti alla carbonara for when you want a different style of elegant pasta that's equally simple
• Creamy cajun chicken pasta for a heartier version with a spicy kick

Final Thoughts

This shrimp pesto pasta with asparagus has become one of my go-to recipes when I want to feel fancy without spending hours in the kitchen. It's the kind of dinner that makes Donald ask what the occasion is, and the answer is always "I just wanted something good."

The homemade pesto really is what sets this apart. Once you realize how easy it is to make, you'll find yourself making it for everything. Spread it on toast, stir it into soups, toss it with roasted vegetables. It's pure basil magic in a food processor.

I hope you'll try this one soon. Let me know how it turns out for you, and save it to Pinterest for your next weeknight dinner planning session. You've got this.

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