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Pesto Shrimp Pasta Recipe

Pesto Shrimp Pasta Recipe

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.
  • 3. 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.

Reviews for Pesto Shrimp Pasta

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Reviewed Feb. 19, 2014

"I made this last night. I had frozen some pesto I had made from the basil in my garden. It was fast and easy to make and really tastey!"

Reviewed Jul. 24, 2012

"Everyone in my family really liked this. My young children wouldn't eat the asparagus, but that just left more for my husband and I to enjoy!"

Reviewed Jul. 18, 2011

"A great way to use my fresh basil. Even my girls, who are picky eaters, liked this dish."

Reviewed Jul. 21, 2008

"8 points/serving"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.