Shrimp and Pea Pesto Pasta with Asparagus
A vibrant spring pasta featuring tender shrimp seasoned with garlic and paprika, tossed with fusilli and fresh asparagus in a bright pea-pesto sauce. The peas are blended with basil pesto and pasta water to create a creamy, herb-forward coating that clings beautifully to the pasta. Perfect for a quick weeknight dinner or casual entertaining when you want something fresh and satisfying. The combination of sweet peas, crisp asparagus, and succulent shrimp creates a well-balanced meal that celebrates seasonal flavors.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cloves garlic, chopped
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp red pepper flakes(optional)
- ¼ tsp black pepper
- 1 lemon, wedges
- 1 bunch asparagus, trimmed and chopped
- 2 cups peas, fresh or frozenfrozen peas1:1
No difference in final texture when blended
- 12 oz fusilli pastapenne or rigatoni1:1
Similar tube shapes hold sauce well
- ½ cup pasta water, reserved
- ½ cup basil pesto
Instructions
- 1
Bring a large stockpot of salted water to a boil
- 2
Add the peas to boiling water and cook for 2 minutes, then transfer to a blender with slotted spoon
- 3
Add pasta to the same boiling water and cook according to package directions
- 4
Reserve pasta water and pour over the peas in blender
- 5
Add asparagus to pasta in the last 2 minutes of cooking, then drain well
- 6
Add pesto to peas and blend until smooth
- 7
Toss pasta, asparagus, and pesto sauce together, season with salt and pepper if needed
- 8
Heat nonstick pan over medium heat and sauté shrimp with marinade ingredients until opaque, 4 to 5 minutes
- 9
Divide pasta between bowls, top with shrimp, and serve with lemon wedges
Tips
Save time by using frozen peas - they blend just as well as fresh and don't need thawing first.
Don't overcook the shrimp - they should be just opaque and will continue cooking slightly from residual heat.
Reserve extra pasta water in case you need to thin the pesto sauce for better coating.
Good to Know
Refrigerate leftovers up to 3 days. The pesto may darken but flavor remains good.
Make pea pesto sauce up to 1 day ahead and refrigerate. Cook pasta and shrimp fresh.
Serve immediately while pasta is warm. Provide lemon wedges for squeezing over individual portions.
Common Mistakes
Don't skip reserving pasta water - it helps the pesto sauce bind to the pasta.
Don't overcook asparagus - add it only in the last 2 minutes for proper texture.
Substitutions
Similar tube shapes hold sauce well
FAQ
Can I use frozen shrimp instead of fresh?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook a minute longer if needed.
What if I don't have basil pesto?
You can use store-bought pesto or make a simple sauce with olive oil, garlic, and fresh basil blended together.
How long will this keep in the refrigerator?
Store leftovers up to 3 days. The pesto may darken slightly but the flavor remains good. Reheat gently.