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Asparagus Pesto Rotini with Shrimp & ‘Shrooms

Asparagus Pesto Rotini with Shrimp & Mushrooms

So of course I had to make some pasta with my new love: Asparagus White Bean Pesto! I tossed in some fresh shelf mushrooms my dad gave me, but you can use any mushrooms of your choosing. I chose Rotini because the ridges in the little swirly pasta will “catch” the pesto nicely, so it won’t all slide off of the noodles.  It is a tasty, healthy meal that is fancy enough to  serve to company, but quick enough to have any weeknight.

Asparagus Pesto Rotini with Shrimp & Mushrooms

Asparagus Pesto Rotini with Shrimp & ‘Shrooms

If you have the pesto pre-made, this meal takes about 15-20 minutes to put together. If you don’t, it might take another 15 minutes to make the pesto. This makes two servings.

  • 2 servings (about 7 oz.) rotini pasta (I recommend using whole grain or high fiber pasta of some kind … it will keep you energized longer.)
  • 1 1/2 – 2 cups chopped asparagus
  • 1/2 – 1 cup chopped mushrooms
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup white wine
  • 1 heaping cup of shrimp (I used frozen pre-cooked shrimp, but fresh is even better)
  • 1/2 cup Asparagus White Bean Pesto (recipe here)
  • For the top: Freshly shredded parmesan, toasted Pine nuts, and fresh basil


  1. Boil the water and cook the pasta. While the water is heating, chop the asparagus, mushrooms, and garlic.
  2. When the water begins to boil, add the pasta and heat a frying pan up for sauteeing the shrimp & vegies. Spray the pan with cooking spray, and when it’s hot, put in the asparagus, mushrooms, and garlic and sautee just a couple minutes, then add 1/4 cup of the wine. Cook a few minutes or until the asparagus is starting to look a little cooked (but still bright green), then add the shrimp and the rest of the wine and cook a few minutes longer or until the shrimp is cooked and the asparagus is crisp-tender. (It only takes a few minutes.)
  3. By now the pasta should be about done. Test it to see if it is. If it’s not, remove the shrimp/asparagus mixture from heat, and wait a minute or two. When the pasta is done, strain out the water, then return the pasta to the pan. Add the pesto and asparagus/shrimp mixture and stir until everything is mixed up well.
  4. Serve topped with a few toasted pine nuts, a bit of freshly shredded parmesan, and basil leaves for garnish.

Asparagus Pesto Rotini with Shrimp & Mushrooms

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This recipe was also shared at Mealtime MondayTuesday Talent Show, Delicious Dish TuesdayTotally Tasty Tuesdays, Cast Party Wednesdays, and Fit & Fabulous Fridays.

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10 Responses

  1. healthyyou72

    Oh wow, asparagus white bean pesto? Now that would be gorgeous, I bet the flavor is simply amazing!! 🙂 Beautiful, Hugs, Terra

    May 22, 2012 at 6:43 am

    • Ann

      It is Terra! I am in love with the stuff …

      May 22, 2012 at 7:12 am

  2. I love pesto! This looks fantastic Ann!

    May 22, 2012 at 6:58 am

  3. This looks so good, Ann! I love pasta and you’ve put so many of my favorite ingredients in this one, YUM!

    May 22, 2012 at 7:04 am

  4. I love this! I just checked out the pesto, and I want to make this whole pasta for dinner tonight. It’s just wonderful!!

    May 22, 2012 at 9:39 am

  5. This looks just gorgeous!

    May 23, 2012 at 7:43 am

    • Ann

      Thank you! It was really tasty … 🙂

      May 23, 2012 at 7:52 am

  6. This looks amazing! I think I am going to have to add it to my dinner menu plan this week. Thanks so much for sharing with Delicious Dish Tuesday.

    May 28, 2012 at 7:12 pm

  7. This looks super good, though I’d have to substitute chicken for the shrimp. Love the pine nuts on top!
    Thanks so much for sharing with Delicious Dish Tuesday!

    May 29, 2012 at 10:40 am

    • Ann

      Thank you! 🙂

      May 29, 2012 at 8:07 pm