Pea and Pesto Pasta
with asparagus / garlic shrimp
We previously used this colorful shrimp recipe in 2022, but wanted to give it a new look and flavor paired with a fresh, spring pasta.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemons - 1 , wedges
- Asparagus - 1 bunch , trimmed and chopped
- Peas, fresh or frozen - 2 cups
- Pasta, fusilli - 12 oz
- Reserved pasta water - 1/2 cup
- Basil pesto (leftover from Monday) - ~1/2 cup (sub store-bought)
Prep
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Shrimp - Defrost, pat dry, and season with some salt and pepper.
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Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.
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Peas - If using frozen, defrost.
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Lemons - Slice into wedges.
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Make
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Bring a large stockpot of salted water to a boil.
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When the water is boiling, add the peas and boil for 2 minutes. Use a slotted spoon to transfer the peas to a blender or food processor (leave the pot of water boiling).
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Once all of the peas have been removed from the water, add the pasta and cook according to package directions. Remove ½ cup of pasta water (amount is for 4 servings; adjust if customizing) and pour it over the peas.
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In the last 2 minutes of cooking, add the asparagus to the pasta so that it finishes cooking along with the pasta. Drain well.
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Add the pesto to the peas and blend until smooth. Toss together the pasta, asparagus, and pesto sauce. Season with some salt and pepper, if needed. Cover to keep warm.
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Next, heat a large nonstick pan or skillet over medium heat. When the skillet is hot, pour in the shrimp and all marinade ingredients. Saute until shrimp is opaque and heated through, 4 to 5 minutes.
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Divide the pasta between serving bowls. Top with shrimp. Serve with lemon wedges to squeeze over top. Enjoy!
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