Creamy Argentinian Shrimp Pesto Pasta with Jalapeño
This Creamy Argentinian Shrimp Pesto Pasta with Jalapeño combines tender shrimp, spicy jalapeño pesto, and fresh vegetables in a quick, flavorful dish perfect for seafood lovers.
Servings 4 servings
Calories: 807kcal
Ingredients
- 1 cup vegan pesto
- 2 jalapenos
- 2 tablespoon olive oil
- 1 pound Argentinian Red Shrimp thawed, deveined, and peeled
- 10 cremini mushrooms quartered
- 3 garlic cloves garlic pressed or minced
- 15 cup pencil asparagus cut into 2-inch pieces
- ½ pound spaghetti
- 8 Campari tomatoes quartered
- ¼ cup white wine
- 3 cups low-sodium vegetable broth
- 1 cup basil leaves
- ⅓ cup toasted pine nuts optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Blend the Sauce: In a food processor, blend the jalapeños with the pesto. Set aside.
- Cook the Shrimp: Pat the shrimp dry. Heat 2 tablespoon oil in a sauté pan over medium-high heat. Sear shrimp for 30 seconds on each side until browned. Set aside.
- Sauté Vegetables: In the same pan, cook mushrooms until golden brown. Add asparagus, tossing for 1 minute. Add garlic and cook for 30 seconds. Add tomatoes and cook 1-2 minutes until they release liquid.
- Deglaze the Pan: Pour in white wine, scrape the bottom of the pan to release caramelized bits, and cook until the wine evaporates.
- Cook the Pasta: Remove vegetables from the pan and set aside with the shrimp. Add vegetable broth to the pan, season with salt, and bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.
- Combine and Serve: Stir in the pesto, cooked vegetables, and shrimp. Adjust seasoning with salt. Garnish with fresh basil and pine nuts.
Video
Notes
Note on Calories:
This recipe is rich in flavor, and a significant portion of the calories come from two key ingredients: olive oil and nuts. Olive oil, a staple in pesto, adds a creamy texture but also contributes a high amount of calories due to its fat content (mostly healthy fats). Additionally, the nuts (like pine nuts or cashews) used in the pesto are calorie-dense, adding richness and depth to the sauce.
If you’d like to lighten the recipe, you can reduce the amount of oil, swap some oil for vegetable broth, or use fewer nuts without sacrificing too much flavor.
Nutrition
Calories: 807kcal | Carbohydrates: 76g | Protein: 41g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1244mg | Potassium: 1685mg | Fiber: 15g | Sugar: 16g | Vitamin A: 5815IU | Vitamin C: 46mg | Calcium: 325mg | Iron: 13mg
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