Save on Pinterest

Pesto Shrimp Pasta

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.
  • Makes
    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


  • 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.
Nutrition Facts
1 cup: 385 calories, 12g fat (2g saturated fat), 126mg cholesterol, 451mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Shirley
    Feb 10, 2020

    This was great. I used chicken, and can only imagine how great it must be with shrimp. It is a keeper and I will definitely be making again with whatever protein I have on hand.

  • annrms
    Aug 16, 2019

    DH made this recipe recently. He omitted the asparagus and used red bell pepper instead. He also used a full pound of shrimp. The combination of flavors was excellent. He put it in his keeper file!

  • Collettejt
    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!

  • veggiemama
    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!

  • pettymama
    Jul 18, 2011

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

  • desgds
    Jul 21, 2008

    8 points/serving