Shrimp Pesto Pasta in 30 Minutes: Fast, Fresh, Family-Friendly

Make Shrimp Pesto Pasta in 30 minutes or less, perfect for busy weeknights, families, and beginners. Dr. Colin Roche (Academic Dean, professional chef, and culinary educator) shares pro tips, shortcuts, and easy swaps to help you cook faster without sacrificing flavor or quality. What you’ll learn How to sear shrimp so they’re juicy (not rubbery) The pasta water trick for a glossy, restaurant-style sauce Smart shortcuts to save time (store-bought vs. quick-fix pesto) Common mistakes to avoid for perfect results every time Why it’s great Under 30 minutes Beginner-friendly, healthy, customizable Helps you skip takeout and cook confidently at home Call to action: Subscribe for more quick, delicious weeknight meals on "Dinner with the Dean" Explore more recipes and videos: www.foodmedianetwork.com Learn more about St. Thomas University: www.stu.edu About Dr. Colin Roche: Academic Dean, professional chef, and culinary educator, helping home cooks master fast, flavorful, healthy meals, without stress. RECIPE: Shrimp Pesto Pasta Yield: 4 to 6 servings Prep Time: 15 minutes Total Time: 25 minutes Ingredients • 4 c. loosely packed fresh basil • 1/4 c. toasted pine nuts • 4 garlic cloves, 1 crushed and 3 chopped • 1 ½ tsp. salt, plus more to taste • Black pepper, to taste • 1/3 c. plus 2 tablespoons olive oil • 1/2 c. grated parmesan cheese, plus more for serving • 1 lb. pasta (Angel Hair, spaghetti, or Linguini) • 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces • 1 lb. large shrimp, peeled and deveined Directions 1. Bring a large pot of salted water to a boil. 2. For the pesto: Combine the basil, pine nuts, crushed garlic clove, 1 teaspoon salt, and a few grinds of black pepper in a blender or food processor and pulse to make a coarse paste. Scrape down the sides. With the machine running, add 1⁄3 cup olive oil in a steady stream to make a smooth paste. Add the parmesan and pulse to incorporate. Set aside. 3. Add the pasta to the boiling water and cook according to the package directions for al dente. Reserve 1 cup of cooking water, then drain the spaghetti. 4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium- high heat. Add the asparagus and cook, tossing, until bright green, about 2 minutes. 5. Add the shrimp and season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the shrimp is just cooked through and the asparagus is just tender, 3 to 4 minutes. Add the chopped garlic and toss for about 30 seconds. Remove the skillet from the heat. 6. Add the spaghetti, pesto, and 1⁄2 cup of the reserved cooking water to the skillet and toss well to coat, adding up to 1⁄2 cup more cooking water if needed. Serve topped with parmesan.