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Asparagus Pesto Rotini with Shrimp & ‘Shrooms

by Ann
11 comments

Asparagus Pesto Rotini with Shrimp & Mushrooms

So of course I had to make some pasta with my new love: Asparagus White Bean Pesto! I tossed in some fresh shelf mushrooms my dad gave me, but you can use any mushrooms of your choosing. I chose Rotini because the ridges in the little swirly pasta will “catch” the pesto nicely, so it won’t all slide off of the noodles.  It is a tasty, healthy meal that is fancy enough to  serve to company, but quick enough to have any weeknight.

Asparagus Pesto Rotini with Shrimp & Mushrooms

Asparagus Pesto Rotini with Shrimp & ‘Shrooms


If you have the pesto pre-made, this meal takes about 15-20 minutes to put together. If you don’t, it might take another 15 minutes to make the pesto. This makes two servings.

  • 2 servings (about 7 oz.) rotini pasta (I recommend using whole grain or high fiber pasta of some kind … it will keep you energized longer.)
  • 1 1/2 – 2 cups chopped asparagus
  • 1/2 – 1 cup chopped mushrooms
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup white wine
  • 1 heaping cup of shrimp (I used frozen pre-cooked shrimp, but fresh is even better)
  • 1/2 cup Asparagus White Bean Pesto (recipe here)
  • For the top: Freshly shredded parmesan, toasted Pine nuts, and fresh basil

Directions:

  1. Boil the water and cook the pasta. While the water is heating, chop the asparagus, mushrooms, and garlic.
  2. When the water begins to boil, add the pasta and heat a frying pan up for sauteeing the shrimp & vegies. Spray the pan with cooking spray, and when it’s hot, put in the asparagus, mushrooms, and garlic and sautee just a couple minutes, then add 1/4 cup of the wine. Cook a few minutes or until the asparagus is starting to look a little cooked (but still bright green), then add the shrimp and the rest of the wine and cook a few minutes longer or until the shrimp is cooked and the asparagus is crisp-tender. (It only takes a few minutes.)
  3. By now the pasta should be about done. Test it to see if it is. If it’s not, remove the shrimp/asparagus mixture from heat, and wait a minute or two. When the pasta is done, strain out the water, then return the pasta to the pan. Add the pesto and asparagus/shrimp mixture and stir until everything is mixed up well.
  4. Serve topped with a few toasted pine nuts, a bit of freshly shredded parmesan, and basil leaves for garnish.

Asparagus Pesto Rotini with Shrimp & Mushrooms

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This recipe was also shared at Mealtime MondayTuesday Talent Show, Delicious Dish TuesdayTotally Tasty Tuesdays, Cast Party Wednesdays, and Fit & Fabulous Fridays.

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11 comments

healthyyou72 May 22, 2012 - 6:43 am

Oh wow, asparagus white bean pesto? Now that would be gorgeous, I bet the flavor is simply amazing!! 🙂 Beautiful, Hugs, Terra
http://www.cafeterrablog.com

Reply
Ann May 22, 2012 - 7:12 am

It is Terra! I am in love with the stuff …

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LaurenKellyNutrition May 22, 2012 - 6:58 am

I love pesto! This looks fantastic Ann!

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Lisa @ Lisa's Dinnertime Dish May 22, 2012 - 7:04 am

This looks so good, Ann! I love pasta and you’ve put so many of my favorite ingredients in this one, YUM!

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The Wimpy Vegetarian May 22, 2012 - 9:39 am

I love this! I just checked out the pesto, and I want to make this whole pasta for dinner tonight. It’s just wonderful!!

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Savory Simple May 23, 2012 - 7:43 am

This looks just gorgeous!

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Ann May 23, 2012 - 7:52 am

Thank you! It was really tasty … 🙂

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Amanda May 28, 2012 - 7:12 pm

This looks amazing! I think I am going to have to add it to my dinner menu plan this week. Thanks so much for sharing with Delicious Dish Tuesday.

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Full Time Mama May 29, 2012 - 10:40 am

This looks super good, though I’d have to substitute chicken for the shrimp. Love the pine nuts on top!
Thanks so much for sharing with Delicious Dish Tuesday!

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Ann May 29, 2012 - 8:07 pm

Thank you! 🙂

Reply
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