Asparagus and spinach pesto pasta with shrimp

Prep 10 min
Total 25 min
Serves 4



1 bunch
1 & 1/2 cups
baby spinach, packed
shallot, chopped
1/3 cup
parmesan, grated
1/2 tsp
1/4 cup
olive oil, divided
340 g
340 g pkg
large shrimp, thawed and peeled
garlic cloves, minced
1 tbsp
lemon, cut in wedges


1. Bring a pot of water to a boil. Set asparagus tops aside and add asparagus stems to boiling water. Cook until just tender, 2 min. Scoop out and rinse under cold water. Pat dry, then whirl with spinach, shallot, parmesan, pine nuts and salt in a food processor. With motor running, add 3 tbsp oil through feed tube until smooth, 1min.

2. Cook pasta in boiling water following package directions but omitting salt, until tender, 9 min. Reserve cup pasta water, then drain.

3. Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then shrimp and asparagus tops. Cook until shrimp turns pink, 2 to 3 min. Add garlic and cook until fragrant, 1 min. Stir in pasta, pasta water, spinach pesto and lemon zest. Divide among four plates, then serve with lemon wedges.


Calories 601, Protein 30 g, Carbohydrates 72 g, Fat 22 g, Fibre 5 g, Sodium 522 mg. Excellent source of folate
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