Shrimp Pesto Pasta

by kara on September 17, 2011

Fall is approaching us in Minnesota.   There’s no denying it.  Fortunately, we still have a bunch of basil in our herb garden.  I love being able to walk outside in my yard and grab what I need to make a simple and fresh dinner.  This was the first time my 4 year old, Jack, tried this dish.  He wasn’t as big of a fan as I had hoped.  I think the red pepper flakes made it too spicy for him, so adjust seasonings accordingly for younger palates.

Shrimp Pesto Pasta

8 oz. dried spaghetti noodles (I use Dreamfields)

1 cup fresh basil leaves

1/4 cup fresh lemon juice

2 large garlic cloves, peeled

3 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1 lb. asparagus

1 lb. large, uncooked shrimp, peeled and deveined

1/4 -1/2 tsp. red pepper flakes

Additional salt and pepper for seasoning

Grated Parmesan Cheese


Cook the spaghetti noodles according to directions on the package.  In the meantime, combine the basil, lemon juice, garlic, 1 Tbsp. olive oil, salt and pepper in a blender.  Pulse mixture until smooth and set aside.

Saute the asparagus in 2 Tbsp. olive oil in a large skillet.  Once asparagus is crisp-tender, add the shrimp and red pepper flakes.  Season with salt and pepper.  Stir frequently until shrimp is pink.

Drain the spaghetti and place it in a large bowl.  Add the basil mixture and mix to combine.  Top with the shrimp/asparagus mixture and grated parmesan cheese. Serve immediately.   Makes 4-6 large servings.


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