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.
- 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, gluten-free fusilli - 12 oz
- Reserved pasta water - 1/2 cup
- Basil pesto (leftover from Monday) - ~1/2 cup (sub store-bought)
Shrimp - Defrost, pat dry, and season with some salt and pepper.
Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.
Peas - If using frozen, defrost.
Lemons - Slice into wedges.
Bring a large stockpot of salted water to a boil.
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).
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.
In the last 2 minutes of cooking, add the asparagus to the pasta so that it finishes cooking along with the pasta. Drain well.
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.
Divide the pasta between serving bowls. Top with shrimp. Serve with lemon wedges to squeeze over top. Enjoy!