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.
dinner, gluten-free, low-carb, lunch, one-pan, paleo, seafood, spring, summer
For the Shrimp and Asparagus Skillet
cut the spears diagonally in 1 and 2 inch pieces
peeled and deveined tail-on
sun-dried tomato pesto
For the Sun-dried Tomato Pesto
sun-dried tomato packed in olive oil
add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
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.
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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.
Put leftover shrimp into an airtight glass container and keep them in the refrigerator for up to 3 days.
Rewarm leftover shrimp in the microwave or on the air fryer.
Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.