Shrimp & Pesto Pasta

Shrimp & Pesto Pasta

17 Reviews
From: EatingWell Magazine, March/April 2007

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces whole-wheat fettuccine
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
  • ½ cup sliced jarred roasted red peppers
  • ¼ cup prepared pesto
  • 2 teaspoons extra-virgin olive oil
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 1 cup dry white wine
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving ¼ cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
  2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 303 calories; 8 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 19 g protein; 92 mcg folate; 99 mg cholesterol; 2 g sugars; 0 g added sugars; 777 IU vitamin A; 4 mg vitamin C; 145 mg calcium; 2 mg iron; 268 mg sodium; 310 mg potassium
  • Nutrition Bonus: Folate (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat

Reviews 17

January 02, 2018
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By: Keytra
This is very simple but overall I thought it turned out bland. I added lemon pepper to the shrimp and cooked it in oil and garlic instead of wine. My pesto was homemade, but a week old. So I will probably make the pesto fresh next time for better flavor. I used fresh bell pepper instead of jarred peppers. I felt like I needed to season the dish after plating. I may try squeezing a lemon into it next time, or add sauteed onion. I like the potential versatility of this dish. I did not yield 6 servings out of this. 4 at best if you are following the recipe quantities exactly. The serving size suggested is too large to yield 6 servings, and if you adjusted it to yield the 6 servings, we would have ended up with 3/4 C pasta and 4 shrimp each. Which is fine if you add a salad or something with this, but generally a little too small for a full meal.
July 12, 2014
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By: sjeter77
Bland! This was terrible and a waste of shrimp. So very bland. Will not make again. Pros: Easy to Make Cons: No flavor
April 06, 2014
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By: EatingWell User
Change directions to kick it up a notch Instead of overcooking the shrimp, sear them quickly over medium-high heat and remove from non-stick fry pan before proceeding with wine reduction. Make a stock out of the shrimp shells, an onion, and a couple of carrots, bring to boil and simmer for about an hour, then cook the noodles and asparagus in that. add a little stock to the pan when reducing the wine. This REALLY boosts the flavor.
September 26, 2013
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By: EatingWell User
I thought this was OK. It was missing something so I added a squeeze of lemon juice to it on the plate which improved the flavor greatly. I actually thought it was better as leftovers and enjoyed it for lunch for a couple of days. Pros: Easy, Healthy, Quick Cons: Somewhat bland
September 18, 2013
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By: EatingWell User
The only changes I made to the recipe were that I doubled the roasted pepper and added some garlic in with the shrimp. It was a bit bland and needed something so I finished it with a squeeze of lemon juice which helped tremendously. Also, it was better for lunch the next day. Pros: Easy, healthy, quick Cons: A bit bland
February 20, 2013
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By: EatingWell User
Quick Fix My family and I enjoyed the dish so much that I made two batches of the pasta dish. However I substituted whole grain thin spaghetti for the linguine because my family doesn't like thick pasta. Next time I'm going to try the recipe substitution I saw and replace the roasted red peppers with sun dried tomatoes.
March 26, 2012
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By: EatingWell User
So tasty I made a few substitutions: I used snow peas in place of asparagus and sun-dried tomatoes in place of the roasted red peppers simply because I already had them on hand and wouldn't have to make a trip to the store. It still worked out fantastically and my family loved it! Will be making it again very soon! Pros: Ease
October 15, 2010
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By: EatingWell User
July 22, 2010
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By: EatingWell User
This was just okay. I doubt I'd make it again. I like that it's low calorie and easy to make. I think there has to be a way to incorporate great flavor and health.. I will keep looking.
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