Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Try this Asparagus-Spinach Pesto Pasta with Blackened Shrimp recipe, or contribute your own.

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Asparagus-Spinach Pesto Pasta with Blackened Shrimp Save
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
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Try this Asparagus-Spinach Pesto Pasta with Blackened Shrimp recipe, or contribute your own.

  • Preparing Time: 45 minutes
  • Total Time: 45 minutes
  • Served Person: 4
white meat free contains gluten red meat free contains fish contains dairy pescatarian
main dish

Step-by-step

  • To Make The Pasta: Cook the pasta in a large pot of salted water al dente according to package instructions.
  • Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered.
  • Heat olive oil in a large saute pan over medium heat.
  • Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent.
  • Turn off the heat, and transfer shrimp to a separate plate and set aside.
  • When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta.
  • Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off).
  • Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta.
  • Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
  • To Make The Pesto: Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat.
  • Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender.
  • Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
  • Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment.
  • Process until combined.
  • Then, with the motor running, drizzle in the olive oil until it is incorporated.
  • As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Swapping the pine nuts for walnuts alters the pesto's final texture, yielding a coarser emulsion that clings more aggressively to hollow pasta shapes. Managing parallel kitchen tasks requires precision to prevent the seafood from cooling while the greens are processed.

  • Blanch the asparagus spears for exactly 3 minutes in boiling water to retain their chlorophyll without developing a sulfurous aroma.
  • Plunge the cooked asparagus immediately into an ice bath to halt residual heat transfer and lock in bright green pigmentation.
  • Coat raw shrimp thoroughly in 2 tablespoons of blackening spices before searing them in medium-high heat oil for 5 minutes until opaque.
  • Reserve half a cup of starchy boiling water prior to draining the noodles; this liquid is essential for emulsifying the thick cheese-and-oil pesto sauce.
  • Process the garlic, blanched vegetables, and Parmesan in a food processor before slowly drizzling in extra-virgin olive oil through the feed tube.

Clean the food processor bowl immediately after blending the greens to prevent stubborn chlorophyll stains from setting into plastic attachments. Combining hot pasta, vibrant homemade sauce, and spiced seafood yields a balanced dish that requires careful coordination of stovetop and prep zones.

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