Pesto Shrimp and Asparagus Saute
with strawberry, fennel, arugula salad

Name: Pesto Shrimp and Asparagus Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 1/2 oz Basil, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 lb Shrimp, peeled and deveined; 10 oz Asparagus, 2" / 5 cm pieces; 1 Tbsp Oil, cooking; ~1/4 cup Basil Pesto (ingredients listed separately); 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 bulb Fennel, small, thinly sliced; 1 pint Strawberries, quartered; 5 oz Arugula; for serving Black pepper (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

If you made fresh pesto ahead of time, this summery saute with shrimp and asparagus will come together in a flash. The salad on the side gets balance with strawberries for sweetness and fennel for a naturally spicy bite.

Proteins

Shellfish

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Basil, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Pesto Shrimp and Asparagus Saute:

Shrimp, peeled and deveined - 1 lb
Asparagus - 10 oz , 2" / 5 cm pieces
Oil, cooking - 1 Tbsp
Basil Pesto (ingredients listed separately) - ~1/4 cup

Strawberry, Fennel, and Arugula Salad:

Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Fennel, small - 1 bulb , thinly sliced
Strawberries - 1 pint , quartered
Arugula - 5 oz
Black pepper (opt) - for serving

Prep

Shrimp - Defrost shrimp. Pat dry and season with some salt and pepper.
Make pesto - (Skip if pesto was made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together cider vinegar, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Asparagus - Trim asparagus and slice into 2” / 5 cm pieces. (Can be done up to 3 days ahead)
Fennel / Strawberries - Prep as directed.

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Make

Combine fennel, strawberries, and arugula in a bowl.
Heat a wok or frying pan over medium heat. Add cooking oil and then asparagus. Saute asparagus for 2 to 3 minutes to get it started cooking (if using very thick spears, add a couple minutes more).
Add shrimp to asparagus and saute both together until shrimp is opaque and cooked through, 4 to 6 minutes.
Remove from heat and stir in pesto. Taste and season with some salt and pepper.
Toss salad with vinaigrette and top with black pepper.
Serve shrimp and asparagus with salad on the side. Enjoy!

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