Shrimp Pesto Linguine with Asparagus & Cherry Tomatoes
Tender shrimp, fresh asparagus, and sweet cherry tomatoes tossed with linguine and a homemade basil pesto. A light, fresh pasta dish that's packed with bright flavor and comes together in about 35 minutes.
Yield: 2 to 3 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Blender and Large pot
Ingredients
¼ cup pine nuts
1½ oz Parmesan cheese, grated
1 garlic clove
3 cups fresh basil leaves
⅓ cup olive oil
Zest of ½ small lemon
½ tsp kosher salt
12 oz shrimp, peeled, deveined, and tails removed
4 oz linguine
½ carton cherry tomatoes
1 bunch asparagus, trimmed and cut into 1 to 2 inch pieces
Directions
Preheat the oven to 350°F. Spread the pine nuts on a sheet pan and toast for 5 to 7 minutes until lightly golden and fragrant. Let cool slightly.
Add the toasted pine nuts, Parmesan, garlic, basil, and lemon zest to a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Add the salt and pulse to combine.
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
While the pasta cooks, prepare the asparagus and cherry tomatoes.
Heat a large skillet over medium heat. Cook the shrimp for 1 to 2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, sauté the asparagus for about 3 minutes. Add the cherry tomatoes and cook for another 2 to 3 minutes until they begin to soften.
Return the shrimp to the skillet. Add the cooked linguine and pesto, tossing until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately with additional Parmesan cheese, fresh basil, or a squeeze of lemon juice if desired.
