Pasta al Pesto con Gamberi e Asparagi – Shrimp & Asparagus Pesto Pasta

Shrimp and Asaparagus Pesto Fettuccini
Shrimp & Asparagus Pesto Fettuccine

Ingredients:Shellfish Alergy Warning:
1 lb jumbo Shrimp, shelled, de-veined
1-2 cups Asparagus, cut in 1″ pieces
1/2 cup Olive Oil
3 cloves Garlic, minced
2 cups Pasta (Linguine or Penne are best)
1 cup Pesto
1/2 cup Parmesan, grated
Water for boiling
Salt for Pasta water


  • In a large pot, add Water and Salt.
  • When boiling, add Pasta, and cook till it is al dente; strain and set aside.
  • In a large skillet, heat Olive Oil on low heat and add Shrimp, Asparagus, and Garlic.
  • Heat for about 5 minutes, stirring constantly. The Shrimp is done when completely pink, and the Asparagus is a bright green.
  • In a serving bowl, toss the Pasta with the Pesto sauce.
  • Add the Shrimp and Asparagus with oil, continuing to toss.
  • Top with Parmesan cheese.

NOTES: Shrimp and Asparagus are an exceptional paring of flavors, probably one of my favorites. If you do not have Pesto available, use fresh Basil and Parsley.

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