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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
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 207kcal


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


  • 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!


  • 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.


Serving: 1/4 | Calories: 207kcal | Carbohydrates: 8.8g | Protein: 29g | Fat: 6.3g | Saturated Fat: 1.3g | Cholesterol: 239mg | Sodium: 369mg | Fiber: 2.9g | Sugar: 3.5g