Quick Shrimp, Asparagus & Pesto dinner

shrimp, asparagus, pesto pastaWe were out to dinner with my in-laws last week and Paul was tossed between a shrimp, asparagus, pesto and pasta dish and a stuffed-sole dish.  I told him pick the dish that he knew I would not be making.  Smart man knew I meant the stuffed sole.  His father laughed and said, “but when will she actually make the other dish?”

Silly man, of course I made the dish this week.  It’s an easy dish to cook and one  that is speedier because all of the ingredients are in my freezer.  I make pesto and freeze it in ice cube trays for single use servings.  (click here http://wp.me/p2O1nf-s  for my go to pesto recipe)  Frozen shrimp defrost in 10 minutes in cold water and cook in 3 minutes.  Asparagus cooks in less than 7 minutes.  And wheat or brown rice pasta also cook up in 10 minutes.

It’s much faster and healthier than takeout. It requires minimal energy, even if you use fresh asparagus.  I added some shiitake mushrooms to my portion because I like the taste and texture of them.

Shrimp, Pesto & Asparagus Pasta


  • 8 oz peeled shrimp (defrosted if using frozen)
  • 1/2 bunch or bag of asparagus (about 24 spears), cut up into pieces
  • 2 pesto cubes, defrosted
  • 4 oz whole wheat or brown rice pasta
  • 1 clove garlic, smashed or minced
  • Parmesan cheese, optional
  • Fresh ground pepper to taste


  • Boil pasta according to package instructions
  • heat garlic in olive oil over medium heat
  • add asparagus to olive oil and garlic, saute 5 minutes
  • add in pesto, cook 1 minute
  • add shrimp, cook until it starts to curve (3 minutes)
  • drain pasta and top with shrimp, pesto, asparagus mixture
  • top with cheese, if using, and fresh ground pepper.  Garnish with a few basil leaves if you have them on hand.

makes 2 servings

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