This shrimp pesto pasta lives rent-free in my head 🤤
If you’re looking for a pasta recipe that makes for a quick weeknight or meal-prep meal, then look no further! This pasta can be prepared in 30 minutes or less and is nutritious, super tasty, and so easy to make. It features a delicious and zesty dairy-free pesto and very minimal ingredients.
INGREDIENTS (serves 2):
★ 4 oz uncooked pasta (I used chickpea pasta)
★ 1 Tbsp olive oil
★ 1/2 lb fresh asparagus, trimmed and cut into 2-inch pieces
★ 1/2 lb fresh or frozen medium shrimp, peeled and deveined
★ 1/8 tsp red pepper flakes⠀⠀⠀⠀⠀⠀
★ 1 cup fresh basil
★ ¼ cup walnuts (or pine nuts)
★ 2 cloves garlic
★ ¼ cup olive oil
★ 1 Tbsp lemon juice
★ 2 Tbsp nutritional yeast
★ sea salt & pepper to taste
1️⃣ Cook the pasta of your choice according to the package directions.
2️⃣ Meanwhile, in a food processor or small blender, combine the pesto ingredients and pulse until they form a smooth paste.
3️⃣ In a large skillet, sauté the asparagus in 1 Tbsp olive oil until crisp-tender. Add the shrimp and red pepper flakes. Cook and stir until the shrimp turn pink on both sides.
4️⃣ Drain the pasta and place it in a large bowl. Add the shrimp mixture and a desired amount of the pesto; toss to coat.
5️⃣ Serve and enjoy!😋
✨TIP: feel free to use store-bought pesto if you are in a pinch!
Recipe modified from tasteofhome