Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 30 min Total: 30 min
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.


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


  1. Shrimp - Defrost shrimp. Pat dry and season with some salt and pepper.
  2. 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)
  3. 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)
  4. Asparagus - Trim asparagus and slice into 2” / 5 cm pieces. (Can be done up to 3 days ahead)
  5. Fennel / Strawberries - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Combine fennel, strawberries, and arugula in a bowl.
  2. 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).
  3. Add shrimp to asparagus and saute both together until shrimp is opaque and cooked through, 4 to 6 minutes.
  4. Remove from heat and stir in pesto. Taste and season with some salt and pepper.
  5. Toss salad with vinaigrette and top with black pepper.
  6. Serve shrimp and asparagus with salad on the side. Enjoy!



0 reviews