Asparagus-Spinach Pesto Pasta With Blackened Shrimp Recipe

Recipe By Slurrp

This asparagus-spinach pesto pasta with blackened shrimp is a delicious and healthy dish that combines the flavors of fresh asparagus, spinach, and shrimp. The pesto sauce is made with a blend of asparagus, spinach, garlic, Parmesan cheese, and pine nuts, creating a vibrant and flavorful sauce. The blackened shrimp adds a smoky and spicy kick to the dish, while the pasta provides a satisfying base. This recipe is perfect for a quick and easy weeknight dinner or a special occasion.

4.2
14 Rating -
Rate
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Asparagus-Spinach Pesto Pasta With Blackened Shrimp
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Ingredients for Asparagus-Spinach Pesto Pasta With Blackened Shrimp Recipe

  • 2 ounce Pasta
  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/4 inch Bunch Asparagus, Trimmed And Cut Into
  • 1/2 cup Fresh Spinach
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Grated Parmesan Cheese, Plus More For Garnish
  • 0.06 cup Pine Nuts, Plus More For Garnish
  • 1/4 tablespoon Lemon Juice
  • 0.13 teaspoon Salt
  • 1/2 tablespoon Olive Oil
  • as needed Optional: Roasted Cherry Tomatoes Or Sauteed Mushrooms For Vegetarian Version
  • as needed Optional: Cayenne Pepper For Extra Spice

Directions: Asparagus-spinach Pesto Pasta With Blackened Shrimp Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until blackened and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add the asparagus and cook until tender, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
  • STEP 4.In a food processor, combine the cooked asparagus, spinach, garlic, Parmesan cheese, pine nuts, lemon juice, and salt. Process until smooth.
  • STEP 5.In a large bowl, toss the cooked pasta with the asparagus-spinach pesto sauce. Add the blackened shrimp and toss to combine.
  • STEP 6.Serve the asparagus-spinach pesto pasta with blackened shrimp hot, garnished with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

  • To make the pesto sauce creamier, add a splash of pasta cooking water while blending.
  • For a vegetarian version, omit the shrimp and add roasted cherry tomatoes or sautéed mushrooms instead.
  • Feel free to adjust the spice level of the blackened shrimp by adding more or less cayenne pepper.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet with a splash of water or olive oil to prevent it from drying out.
  • Serve the pasta as a main dish or as a side dish with grilled chicken or fish.
Nutrition
value
1175
calories per serving
58 g Fat49 g Protein114 g Carbs8 g FiberOther

Current Totals

  • Fat
    58g
  • Protein
    49g
  • Carbs
    114g
  • Fiber
    8g

MacroNutrients

  • Carbs
    114g
  • Protein
    49g
  • Fiber
    8g

Fats

  • Fat
    58g

Vitamins & Minerals

  • Calcium
    357mg
  • Iron
    10mg
  • Vitamin A
    3020mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    237mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    41mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    242mg
  • Manganese
    4mg
  • Phosphorus
    678mg
  • Selenium
    61mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp