Shrimp And Fennel Pasta With Asparagus Pesto Recipe

Name: Shrimp And Fennel Pasta With Asparagus Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 1 pound asparagus (thin spears work best), trimmed and cut into 2 inch pieces; 2 garlic coves; 1/4 cup walnuts or pine nuts; 3/4 cup Parmesan cheese, grated; 2-4 tablespoons olive oil; juice from 1/2 a lemon; freshly ground pepper; Pasta; 1 tablespoon olive oil; 1 large red onion, sliced thin; 2 large fennel bulbs, cored and sliced thin, fronds reserved; 2 pounds fettuccine; Kosher salt; freshly ground black pepper

Servings: persons

Pesto
1 pound asparagus (thin spears work best), trimmed and cut into 2 inch pieces
2 garlic coves
1/4 cup walnuts or pine nuts
3/4 cup Parmesan cheese, grated
2-4 tablespoons olive oil
juice from 1/2 a lemon
freshly ground pepper
Pasta
1 tablespoon olive oil
1 large red onion, sliced thin
2 large fennel bulbs, cored and sliced thin, fronds reserved
2 pounds fettuccine
Kosher salt
freshly ground black pepper

1
Bring a medium sized pot of water to boil. Add asparagus pieces and cook for 8-10 minutes, until asparagus is tender but still a bright green color. Drain well and let cool.
2
Add asparagus, garlic, nuts, Parmesan, 2 tablespoons olive oil, and lemon juice to a food processor and puree until smooth, scraping down sides as needed. If the mixture feels too thick, add additional olive oil. Sprinkle with pepper, taste, and adjust seasoning, adding more cheese or lemon juice as needed.
3
Bring a large pot of heavily salted water to boil for pasta.
4
Meanwhile in a large saucepan, heat olive oil. Add red onion and cook until softened, about 2 minutes. Add fennel and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes, until fennel has softened and begins to brown.
5
Add shrimp and cook until pink, about 8 minutes.
6
Meanwhile, toss pasta into boiling water and cook until al dente. Drain liquid and run under cold water, then toss pasta with pesto, tossing to coat. Serve pasta with fennel and shrimp mixture on top, sprinkled with some freshly ground black pepper and fennel fronds.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pesto, 1 pound asparagus (thin spears work best), trimmed and cut into 2 inch pieces, 2 garlic coves, 1/4 cup walnuts or pine nuts, and more.

Yes, Shrimp And Fennel Pasta With Asparagus Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Fennel Pasta With Asparagus Pesto

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