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Pesto Shrimp Pasta

 Pesto Shrimp Pasta
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked spaghetti
  • 3 tablespoons olive oil, divided
  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup lemon juice
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1/8 teaspoon crushed red pepper flakes


  • Cook spaghetti according to package directions. Meanwhile, in a
  • blender, combine 1 tablespoon oil, basil, lemon juice, garlic and
  • salt; cover and process until smooth.
  • In a large skillet, saute asparagus in remaining oil until
  • crisp-tender. Add shrimp and pepper flakes. Cook and stir until
  • shrimp turn pink.
  • Drain spaghetti; place in a large bowl. Add basil mixture; toss to
  • coat. Add shrimp mixture and mix well. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 385 calories, 12 g fat (2 g saturated fat), 126 mg cholesterol, 451 mg sodium, 47 g carbohydrate, 3 g fiber, 23 g protein.

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Pesto Shrimp Pasta (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.