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Sun-dried Tomato Pesto Shrimp Asparagus Skillet

Yield: 4 people
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
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.
Print Recipe
3.25 from 32 votes


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


  1. 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.
  2. 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.
  3. Add asparagus and sauté for 5 minutes. If necessary add a little bit of water to help to cook the asparagus.
  4. Add shrimp and cook until they are pink. Be careful to not overcook them, otherwise they will have a rubbery texture.
  5. Add the sun-dried tomato pesto and mix everything well to combine.
  6. Enjoy!

Recipe Notes

Love shrimp recipes? I have a list of delicious, easy and healthy shrimp recipes here.
Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, low-carb, lunch, one-pan, paleo, seafood, spring, summer

Nutrition Information

Amount per serving (1/4) — Calories: 207, Fat: 6.3g, Saturated Fat: 1.3g, Cholesterol: 239mg, Sodium: 369mg, Carbohydrates: 8.8g, Fiber: 2.9g, Sugar: 3.5g, Protein: 29g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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