While I love a creamy pasta dish (e.g., homemade Alfredo pasta), sometimes it’s good to take a break from the heavier stuff and try something lighter. This is why I love this recipe for shrimp and veggie pesto pasta.

It’s filling, especially if you use whole wheat pasta like I did, and loaded with nutritious vegetables.

This shrimp and veggie pesto pasta comes together pretty quickly, so it’s perfect for a weekday dinner. For my basic recipe, I use mushrooms (potassium, protein), vitamin D, asparagus (fiber, protein, vitamins A & C), onions (potassium, biotin, vitamin C), and red bell peppers (vitamins C & A) as nutritional powerhouses.

Try out different combinations of vegetables according to your preference.

In case you can’t tell by the recipes I have posted so far (e.g., Sheet Pan Shrimp Fajitas, Blackened Shrimp Po’ Boy, and Cajun Shrimp with Smoked Gouda Grits), I’m a big fan of shrimp. I love that you’re getting good protein without a ton of calories or fat. I used jumbo shrimp for this because it’s what I had on hand and I love the meatier texture.

You can use any type of shrimp or switch it out with another protein. Sauté the seasoned shrimp until nice and pink, then set aside. 

While you’re boiling the water for the pasta and asparagus, quickly sauté the vegetables in the same pan you did the shrimp.

Once your water is boiled, add in the pasta and cook al dente. Then add in the asparagus at the end for just a few minutes.

Almost done with the shrimp and veggie pesto pasta at this point. Just add everything back together in the large pan and toss to reheat the shrimp and veggies.

Once it is all warm, remove the pan from the heat and add in your pesto.

Make this dish your own. This is a basic recipe that I switch up a lot.

If you want a touch more cheese, try grating some parmesan on top of the prepared shrimp and veggie pesto pasta. Pesto is made with parmesan cheese, so it’s the perfect compliment.

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Let me know what you think of this recipe. Ask me any questions below!