Asparagus And Spinach Pesto Pasta With Shrimp


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Asparagus And Spinach Pesto Pasta With Shrimp

Spinach Asparagus Pesto Pasta With Shrimp. Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

Seasonal asparagus and spinach makes a yummy pesto that goes great with this summery pasta, perfect for al fresco dining.


  • 1 bunch asparagus

  • 1 & 1/2 cups baby spinach, packed

  • 1 shallot, chopped

  • 1/3 cup parmesan, grated

  • 1/2 tsp salt

  • 1/4 cup olive oil, divided

  • 340 g linguine

  • 340 g pkg large shrimp, thawed and peeled

  • 2 garlic cloves, minced

  • 1 tbsp lemon zest

  • 1 lemon, cut in wedges


  • Bring a pot of water to a boil. Set asparagus tops aside and add asparagus stems to boiling water. Cook until just tender, 2 min. Scoop out and rinse under cold water. Pat dry, then whirl with spinach, shallot, parmesan, pine nuts and salt in a food processor. With motor running, add 3 tbsp oil through feed tube until smooth, 1 min.

  • Cook pasta in boiling water following package directions but omitting salt, until tender, 9 min. Reserve cup pasta water, then drain.

  • Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then shrimp and asparagus tops. Cook until shrimp turns pink, 2 to 3 min. Add garlic and cook until fragrant, 1 min. Stir in pasta, pasta water, spinach pesto and lemon zest. Divide among four plates, then serve with lemon wedges.

Nutrition (per serving)

Calories 601, Protein 30g, Carbohydrates 72g, Fat 22g, Fibre 5g, Sodium 522mg.
Excellent source of folate.

Get more of our best asparagus recipes.