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Shrimp & Pesto Pasta

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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