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.
Servings: 4 people
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
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.
- 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 and easy 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: 207kcal | Carbohydrates: 8.8g | Protein: 29g | Fat: 6.3g | Cholesterol: 239mg | Sodium: 369mg | Fiber: 2.9g | Sugar: 3.5g