Pasta with Lemon Pesto Shrimps and Asparagus
Brighten up your weeknight dinner with this irresistible Pasta with Lemon Pesto Shrimps and Asparagus—a dish that combines zesty citrus flavors, vibrant veggies, and tender shrimp for an elegant yet simple meal. Perfectly cooked pasta is tossed in a homemade lemon basil pesto, made with fresh basil, toasted pine nuts, Parmesan cheese, and a hint of lemon zest for a bold, refreshing twist. Juicy, garlic-sautéed shrimp and tender-crisp asparagus elevate this recipe into a light yet satisfying feast. Ready in under 40 minutes, this versatile dish is perfect for busy weeknights or as a show-stopping option for entertaining. Garnish with extra Parmesan and fresh basil for a stunning finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (penne or spaghetti)
- 1 lb Large shrimp, peeled and deveined
- 1 lb Fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 2 cups Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 0.25 cup Pine nuts, toasted
- 1 tbsp Lemon zest
- 2 tbsp Fresh lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, lemon zest, lemon juice, and 1/4 cup of water. Pulse until smooth. While pulsing, slowly drizzle in 1 tablespoon of olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Blanch the asparagus by bringing a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes until tender-crisp. Transfer the asparagus to an ice bath to stop cooking, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper.
Reduce the heat to low and stir in the prepared lemon pesto. Add the cooked pasta and asparagus to the skillet, tossing gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water.
Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.5 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1425 mg | 110% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2661 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
