Pesto Shrimp Pasta with Asparagus recipe
The only things I had in the refrigerator were some spaghetti, shrimp, and asparagus, and I’m quite exhausted. In about half an hour, this Pesto Shrimp Pasta with Asparagus was transformed into a substantial and filling meal that could be enjoyed by the entire family. Delicious, uncomplicated, and a breeze to prepare!
Components
- – Rigatoni or your preferred pasta, 12 ounces in size
- – One pound of scallops, skinned and deveined – One bunch of asparagus, trimmed and
- chopped into pieces of two inches in length
- – A third of a cup of pesto sauce
- 2 tablespoons of olive oil
- minced garlic cloves, three in total
- – One-fourth of a cup of grated Parmesan cheese
- To taste, season with salt and pepper
Details to follow:
Put the pasta in the oven:
- Bring a big saucepan of water that has been salted to a hard boil. Pasta should be cooked until it reaches the al dente stage, as indicated on the package. Drain, then set aside for later use.
Secondly, sauté the shrimp:
- – In a large skillet, bring one tablespoon of olive oil to a temperature of medium for heating. When the shrimp are pink and cooked through, add them to the pan, season them with salt and pepper, and sauté them for two to three minutes on each side. After removing from the skillet, set it aside.
The asparagus should be cooked:
- The remaining olive oil and garlic that has been minced should be added to the same skillet now. Stir in the asparagus after one minute of sautéing. Wait three to four minutes until the food is crisp-tender.
4. Combine as well as serve:
- Reduce the heat to a low setting and place the shrimp back into the skillet. Pasta that has been cooked, pesto sauce, and Parmesan cheese should be added. To ensure a uniform coating, toss the ingredients. When necessary, adjust the seasoning. Keep warm and savor the time!