Have you ever had one of those days where you just crave something vibrant and full of life? That’s where this asparagus spinach pesto pasta with blackened shrimp comes in—it’s like a burst of spring on a plate, even if it’s the dead of winter. The shrimp, oh the shrimp, charred to perfection—it’s like a little hug for your taste buds!
Steps
- Cook the pasta in a large pot of salted water according to package directions until al dente.
- While the pasta cooks, toss the shrimp with blackening powder in a small bowl. Heat olive oil in a large pan over medium heat and sauté the shrimp for about 5 minutes, turning occasionally, until they are pink and opaque. Transfer the cooked shrimp to a separate plate.
- Once the pasta is al dente, reserve 1/2 cup of the cooking water, then drain the pasta. Return the pasta to the pot or pan, ensuring the heat is off, and mix in the pesto. Add reserved pasta water as needed to achieve the desired consistency.
- Stir the shrimp and toasted pine nuts into the pasta, and serve immediately, garnished with additional Parmesan cheese.
- For the pesto, bring a medium saucepan of water to a boil and blanch the asparagus for 2-3 minutes until bright green. Transfer them to ice water to halt cooking.
- In a food processor, combine asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice, and salt. Blend to combine, then gradually drizzle in olive oil while processing until smooth. Adjust thickness with pasta water if needed.
Ingredients
- 1 lb (16 oz) dried pasta (such as whole wheat)
- 1 lb raw shrimp, peeled and deveined
- 2–3 tablespoons blackening seasoning or Cajun seasoning
- 1 tablespoon olive oil
- 1/4 cup toasted pine nuts
- Asparagus-spinach pesto (see ingredients below)
- Spinach Pesto Ingredients:
- 1 bunch asparagus spears (approximately 1 lb), trimmed and cut into 2-inch pieces
- 3 cups loosely packed baby spinach leaves
- 4 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
FAQ
- Can I substitute the shrimp with other proteins or make it vegetarian?
- Absolutely! You can substitute shrimp with chicken or other vegetables, or simply enjoy the pasta with the asparagus-spinach pesto on its own.
- What can I use if I don’t have blackening seasoning?
- If you don’t have blackening seasoning, you can use Cajun seasoning or create your own spice mix based on your taste preferences.
- How can I adjust the consistency of the pesto?
- If the pesto seems too thick, you can gradually add some reserved pasta water until you reach your desired consistency.
- Is it necessary to use whole wheat pasta for this recipe?
- No, it’s not necessary to use whole wheat pasta. You can use any type of pasta you prefer or have on hand.
- How do I stop the asparagus from overcooking?
- To prevent the asparagus from overcooking, remove it from boiling water after 2-3 minutes and immediately transfer it to a bowl filled with ice water. This will halt the cooking process and maintain its vibrant color.
Tips
- Use Fresh Ingredients: Select fresh, in-season asparagus and vibrant baby spinach to enhance the pesto’s flavor and nutritional value. The freshness will contribute significantly to the dish’s vivid green color and taste.
- Adjust Pesto Consistency: If your pesto seems too thick, gradually incorporate reserved pasta water until you achieve the desired consistency. This step ensures the pesto coats the pasta evenly without being overly dense.
- Blacken Shrimp for Flavor: Coat the shrimp generously with blackening powder or cajun seasoning before sautéing. This technique adds a delightful, zesty kick that complements the creamy pasta.
- Quick Chill Asparagus: After blanching the asparagus, transfer it to an ice water bath. This process halts cooking and helps retain the asparagus’s bright green color and crisp-tender texture.
Equipment
- Spinach Pesto Pasta with Blackened Shrimp, you might need the following main equipment that someone may consider purchasing from Amazon if they don’t already own them:
- Food Processor – For making the pesto by processing asparagus, spinach, garlic, and other ingredients together.
- Large Pot – To cook the pasta.
- Saute Pan – For cooking the shrimp.
- Slotted Spoon – To remove asparagus from boiling water.
- Medium Saucepan or Stockpot – For blanching the asparagus.
