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Sun-dried Tomato Pesto Shrimp Asparagus Skillet
You’ll love this Sun-dried Tomato Pesto Shrimp Asparagus Skillet recipe because it’s made with super easy homemade sun dried tomato pesto and it’s ready in just 20 minutes.
Course
Main Course
Cuisine
American
Keyword
dinner, gluten-free, low-carb, lunch, one-pan, paleo, seafood, spring, summer
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
207
kcal
Author
Olivia Ribas
Ingredients
For the Shrimp and Asparagus Skillet
1
tablespoon
olive oil
½
cup
red onion
chopped
1
garlic clove
minced
1
lb.
asparagus
cut the spears diagonally in 1 and 2 inch pieces
1
lb.
shrimp
peeled and deveined tail-on
2
tablespoons
sun-dried tomato pesto
recipe below
For the Sun-dried Tomato Pesto
3
garlic clove
1
cup
fresh basil
1
cup
sun-dried tomato packed in olive oil
2
tablespoons
olive oil
½
cup
Parmesan cheese
US Customary
-
Metric
Instructions
In a
food processor
add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
In a
skillet
add
olive oil
and onions. Sauté for about 5 minutes or until the onions are soft. Add garlic and cook for more 30 seconds.
Add asparagus and sauté for 5 minutes. If necessary add a little bit of water to help to cook the asparagus.
Add shrimp and cook until they are pink. Be careful to not overcook them, otherwise they will have a rubbery texture.
Add the sun-dried tomato pesto and mix everything well to combine.
Enjoy!
Notes
Love shrimp recipes? I have a list of delicious, easy, and healthy shrimp recipes
here
.
Buy peeled and deveined shrimp to save time on prepping.
Pat dry the shrimp before you add them to the skillet, so they sear instead of steam.
Always remove the woody end of the asparagus before using them, as it's tough and unpleasant to eat.
To store:
Put leftover shrimp into an airtight glass container and keep them in the refrigerator for up to 3 days.
To reheat:
Rewarm leftover shrimp in the microwave or on the air fryer.
To freeze:
Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.
Nutrition
Serving:
1
/4
|
Calories:
207
kcal
|
Carbohydrates:
8.8
g
|
Protein:
29
g
|
Fat:
6.3
g
|
Saturated Fat:
1.3
g
|
Cholesterol:
239
mg
|
Sodium:
369
mg
|
Fiber:
2.9
g
|
Sugar:
3.5
g