Venture out and try this pesto pasta with shrimp. We used the Phytopur pesto recipe to mix in giving this dish a fresh flavor with hint of garlic and onion.

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Yield4
  • Energy400 cal
  • Course
    • Main Course
  • Suitable for Diet
    • Weight Loss Program
    • Lifestyle Program


  • 1 serving Phytopur Pesto
  • 8 ounces uncooked whole-wheat pasta
  • 1 pound fresh asparagus, cut into 2-in. pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound large fresh shrimp, peeled and deveined
  • 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper
  • 1/2 cup halved multicolored grape tomatoes
  • 1/4 teaspoon kosher salt



To prepare pasta, add water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.


Heat 1 tablespoon oil and butter in a large skillet over medium-high until butter melts. Sprinkle shrimp with red pepper and 1/4 teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan


Add pasta mixture and reserved 3/4 cup cooking liquid to pan; cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and 1/4 teaspoon salt. Divide pasta mixture evenly among 4 bowls.

  • Amount per serving
  • Calories400
  • % Daily Value*
  • Total Fat13 g16.67%
  • Saturated Fat3.5 g17.5%
  • Cholesterol150 mg50%
  • Sodium670 mg29.13%
  • Total Carbohydrate50 g18.18%
  • Dietary Fiber8 g28.57%
  • Total Sugars8 g
  • Added Sugars4 g8%
  • Protein27 g54%
  • Calcium114 mg8.77%
  • Iron5 mg27.78%
  • Potassium656 mg13.96%

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