Asparagus-Spinach Pesto Pasta with Blackened Shrimp Recipe
If you’re craving vibrant flavor and a truly memorable dinner, Asparagus-Spinach Pesto Pasta with Blackened Shrimp is your match made in weeknight recipe heaven! Imagine the green goodness of peak-season asparagus and spinach, blended into a luscious pesto and tangled with perfectly cooked pasta. Then, top it all with a generous pile of juicy, spiced shrimp that packs just the right punch. This dish strikes that dreamy balance between fresh and luxe, putting a twist on classic pesto while still delighting fans of bold flavor. It’s one of those meals that comes together easily, looks stunning on the table, and earns rave reviews every time.
Ingredients You’ll Need
Let’s celebrate simplicity! Each ingredient in this Asparagus-Spinach Pesto Pasta with Blackened Shrimp does some heavy lifting—amply supplying flavor, texture, and cheerful springtime color. Here’s what you need, along with smart notes and tips for the very best results.
- Pasta (8 ounces): Linguine, penne, or any favorite shape that holds onto creamy pesto will work wonderfully.
- Asparagus (1/2 bunch, trimmed & cut): Adds fresh crunch and a burst of green; snap off the woody ends for the sweetest taste.
- Fresh Baby Spinach (2 cups): The secret to a velvety pesto and sneaky nutrition boost!
- Walnuts or Pine Nuts (1/4 cup): Classic, buttery richness; toast lightly for extra flavor if desired.
- Grated Parmesan Cheese (1/2 cup): Brings umami and creaminess to both sauce and finish.
- Garlic (2 cloves, minced): Raw garlic gives the pesto its signature kick—feel free to use more or less to taste.
- Extra Virgin Olive Oil (1/2 cup plus 1 tablespoon): Emulsifies the pesto and keeps the shrimp juicy as they cook.
- Fresh Lemon Juice (1 tablespoon): Brightens every bite, keeping the flavors fresh instead of heavy.
- Salt and Pepper: Essential basics; season at every step for balance.
- Large Shrimp (1 pound, peeled & deveined): Choose the biggest shrimp you can find—they’ll stay extra moist inside.
- Blackened Seasoning or Cajun Seasoning (1 tablespoon): Lends smoky, peppery depth to counter the herby pasta.
- Extra Grated Parmesan and Fresh Basil: Optional but oh-so-pretty as a final flourish.
How to Make Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Step 1: Boil the Pasta and Asparagus
Begin by cooking your pasta in generously salted water for the best flavor and texture. When the pasta is just two minutes from al dente, stir in your chopped asparagus. This clever timing ensures the asparagus cooks crisp-tender, keeping its gorgeous green hue. Once they’re both ready, drain and reserve half a cup of the starchy pasta water—you’ll need it for that luscious, silky sauce later.
Step 2: Make the Spinach-Asparagus Pesto
While your pasta cooks, combine the spinach, walnuts or pine nuts, grated Parmesan, minced garlic, lemon juice, salt, and pepper in a food processor. Blitz until the veggies and nuts are finely chopped. Next, slowly drizzle in your olive oil with the processor running. The pesto will turn gloriously creamy and vibrant. Pause to scrape down the sides if needed, then taste and tweak with extra lemon, salt, or Parm as you desire!
Step 3: Prep and Season the Shrimp
In a mixing bowl, toss your shrimp with a tablespoon of olive oil and a generous tablespoon of blackened or Cajun seasoning. The coating should look bold and even—this is your ticket to that classic, smoky crust once you start cooking. Don’t forget a tiny pinch of salt if your seasoning blend is low on it!
Step 4: Blacken the Shrimp
Heat a large skillet over medium-high and add the seasoned shrimp in a single layer (work in batches if necessary). Let them cook undisturbed for two to three minutes per side. You’ll know they’re perfect when they’re bright pink with deeply caramelized edges—watch closely, since shrimp can overcook in a flash! Remove immediately to avoid dryness.
Step 5: Toss the Pasta, Finish, and Serve
Place your drained pasta and asparagus in a big bowl, then add that luscious spinach-asparagus pesto. Drizzle in reserved pasta water, a splash at a time, tossing until every strand is gleaming. Mound on your blackened shrimp, shower the bowl with extra Parmesan and sliced fresh basil, and carry it straight to the table—this is Asparagus-Spinach Pesto Pasta with Blackened Shrimp at its most irresistible!
How to Serve Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Garnishes
A little garnish goes a long way! Try sprinkling extra grated Parmesan over each serving for that signature salty finish. Chopped fresh basil or even a few sprigs of tender baby spinach add a pop of summer green. For a special touch, a quick grating of lemon zest right before serving makes every forkful sparkle with fresh citrus aroma.
Side Dishes
Asparagus-Spinach Pesto Pasta with Blackened Shrimp is a satisfying main, but it loves company! Pair it with a zippy arugula salad, a warm baguette, or roasted cherry tomatoes for extra color and sweetness. If you want something cool and light, sliced cucumbers tossed in vinegar and dill are the perfect palate-brightener.
Creative Ways to Present
Think beyond the big pasta bowl. Serve individual twirls of pesto pasta on appetizer plates, each topped with two succulent shrimp for an elegant starter. Try layering the dish in a clear glass trifle bowl for a dramatic, party-ready centerpiece. Or for a fun picnic twist, pack it into jars and top with shrimp right before eating!
Make Ahead and Storage
Storing Leftovers
Cool any remaining Asparagus-Spinach Pesto Pasta with Blackened Shrimp to room temp before refrigerating in an airtight container. The flavor deepens beautifully overnight! Store the shrimp and pasta separately if possible, to preserve textures. Enjoy leftovers within 2–3 days for the freshest taste.
Freezing
While pesto pasta itself can be gently frozen, shrimp do best when cooked fresh. If you want to prepare ahead, freeze just the pesto (in ice cube trays works wonders!). You can also freeze cooked pasta, but expect it to soften a bit on thawing. Store everything in freezer-safe containers, using within a month for the brightest color and flavor.
Reheating
For the best results, gently reheat pasta and asparagus in a skillet with a splash of water or olive oil over low heat, stirring often. Add shrimp in the last minute only to warm through—overcooking makes them tough! If reheating from frozen, thaw overnight in the fridge first. Fresh garnishes like basil and extra Parmesan can always be added after warming.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw and thoroughly pat dry your shrimp before seasoning and blackening. This ensures maximum flavor and prevents extra moisture from steaming the shrimp in the pan.
What type Main Course
Linguine and penne are both fantastic choices because they hold onto the pesto and look elegant with shrimp. That said, any pasta you adore—including gluten-free—will work deliciously; just cook until al dente for the best bite.
How spicy is the blackened shrimp?
That depends entirely on your blackened or Cajun seasoning blend! Most have a subtle kick, but you can always reduce (or boost!) the amount to suit your tastes. For a milder option, stick with smoked paprika and a pinch of cayenne.
Can I make the pesto ahead of time?
Yes, the pesto can be made one or even two days ahead and stored in the refrigerator. Drizzle a little extra olive oil over the top before sealing to prevent oxidation and keep that gorgeous green color.
What can I use instead of walnuts or pine nuts?
Feel free to get creative! Pecans, almonds, or even sunflower seeds make great substitutes for nuts. Each brings its own flavor profile, so experiment to see which you love most in your version of Asparagus-Spinach Pesto Pasta with Blackened Shrimp.
Final Thoughts
This Asparagus-Spinach Pesto Pasta with Blackened Shrimp is the kind of recipe you’ll want to save for both impress-a-crowd nights and midweek celebrations of good food. It’s seriously delicious, vibrant, and just a bit out of the ordinary—totally worth a place in your hall-of-fame dinner rotation. If you give it a try, don’t be surprised when it disappears in record time!
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Asparagus-Spinach Pesto Pasta with Blackened Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in a delightful fusion of flavors with this Asparagus-Spinach Pesto Pasta featuring succulent blackened shrimp. A vibrant, easy-to-make dish that’s perfect for a satisfying meal.
Ingredients
Pasta:
8 ounces pasta (such as linguine or penne)
Spinach Pesto:
1/2 bunch asparagus (trimmed and cut into 1-inch pieces), 2 cups fresh baby spinach, 1/4 cup walnuts or pine nuts, 1/2 cup grated Parmesan cheese, 2 cloves garlic (minced), 1/2 cup extra virgin olive oil, 1 tablespoon fresh lemon juice, salt and pepper to taste
Blackened Shrimp:
1 pound large shrimp (peeled and deveined), 1 tablespoon olive oil, 1 tablespoon blackened seasoning or Cajun seasoning, extra grated Parmesan and fresh basil for garnish
Instructions
- Cook the pasta and asparagus: Boil pasta until al dente. Add asparagus in the last 2 minutes. Reserve 1/2 cup pasta water.
- Make spinach pesto: Blend spinach, nuts, Parmesan, garlic, lemon juice, salt, and pepper. Drizzle in olive oil until creamy.
- Prepare blackened shrimp: Coat shrimp with oil and seasoning. Cook in a skillet until pink and blackened.
- Combine: Toss pasta with pesto, adding reserved water. Top with shrimp, Parmesan, and basil. Serve.
Notes
- Enhance with cherry tomatoes for color and sweetness.
- Substitute walnuts with pecans for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 170mg
