Shrimp and Vegetable Pesto with Pasta

Shrimp and Vegetable Pesto with Pasta

Fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.

Yields: 6 servings


  • 8 ounces whole-wheat fettuccine (or gluten free)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
  • ½ cup sliced jarred roasted red peppers
  • ¼ cup prepared pesto
  • 2 teaspoons extra-virgin olive oil
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 1 cup dry white wine
  • Freshly ground pepper, to taste


  1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify.
  2. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more.
  3. Reserving ¼ cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
  4. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes.
  5. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes.
  6. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.