Shrimp Spaghetti Pesto Recipe – Creamy Cheddar & Asparagus

Last Updated on 4 months by Neha Deshmukh

Shrimp Spaghetti Pesto Recipe – Creamy Cheddar & Asparagus

Hey everyone! I’m so excited to share this Shrimp Spaghetti Pesto recipe with you. It’s become a real weeknight favorite in my kitchen – quick, comforting, and bursting with flavor. I first made this when I was craving something a little different from the usual Indian fare, and it’s been a hit ever since! The creamy cheddar and bright pesto combo is just chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pesto pasta. We’re taking things up a notch with succulent shrimp, tender asparagus, and a generous helping of melted cheddar cheese. It’s a delightful fusion of Italian flavors with a little something extra. Plus, it comes together in under 30 minutes, making it perfect for busy evenings. Honestly, who doesn’t love a delicious meal that doesn’t require hours in the kitchen?

Ingredients

Here’s what you’ll need to whip up this Shrimp Spaghetti Pesto:

• 250 grams spaghetti
• 400 grams shrimp, peeled and deveined
• ½ cup basil pesto
• 4 tbsp olive oil
• 1 large tomato, chopped
• 15 pieces asparagus, trimmed
• 1 cup heavy cream
• 1 cup cheddar cheese, grated
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pesto – Homemade vs. Store-Bought

You can absolutely use store-bought pesto to save time. But if you’re feeling ambitious, homemade pesto is so worth it! The fresh basil flavor is unbeatable.

Shrimp – Choosing Fresh or Frozen

Both fresh and frozen shrimp work beautifully here. If using frozen, just make sure it’s fully thawed and patted dry before marinating. I usually keep a bag of frozen shrimp on hand for quick meals like this.

Cheddar Cheese – Regional Variations & Flavor Profiles

I love using a sharp cheddar for this recipe, but feel free to experiment! A mild cheddar will give a creamier flavor, while a vintage cheddar will add a more robust bite. You could even try a smoked cheddar for a unique twist.

Asparagus – Seasonal Availability & Selection

Asparagus is best when in season (springtime!). Look for firm, bright green stalks. Thinner stalks tend to be more tender.

Spaghetti – Types & Cooking Considerations

Regular spaghetti works perfectly, but you could also use whole wheat spaghetti for a bit more fiber. Remember to cook it al dente – that means slightly firm to the bite. Don’t overcook it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your spaghetti in salted boiling water until it’s al dente. Don’t forget to reserve about a cup of that pasta water – it’s liquid gold! Drain the spaghetti and set it aside.
2. Next, let’s marinate the shrimp. In a bowl, combine the peeled shrimp with 1 tbsp pesto, salt, and pepper. Let it sit for about 15 minutes.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for about 2 minutes per side, until they turn opaque and pink. Remove the shrimp from the skillet and set aside.
4. Add the remaining 2 tbsp olive oil to the skillet. Sauté the asparagus for about 5 minutes, until it’s tender-crisp. Then, add the chopped tomato and cook until it softens.
5. Pour in the heavy cream and bring it to a gentle boil on low heat. Stir occasionally to prevent sticking.
6. Now, add the cooked spaghetti and the remaining pesto to the skillet. Toss everything together until the spaghetti is evenly coated in the creamy pesto sauce.
7. Return the cooked shrimp to the skillet and gently mix it in.
8. Finally, stir in the grated cheddar cheese until it’s melted and the sauce has thickened to your liking. If the sauce is too thick, add a splash of that reserved pasta water.

Expert Tips

• Don’t overcrowd the skillet when cooking the shrimp. Cook in batches if necessary to ensure they brown properly.
• Taste as you go! Adjust the seasoning with salt and pepper to your liking.
• That pasta water is seriously your friend. It helps create a silky smooth sauce.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Using Plant-Based Cream & Cheese

My friend, Priya, is vegan and loves this recipe with cashew cream and a good vegan cheddar alternative. It’s just as delicious!

Gluten-Free Adaptation – Using Gluten-Free Spaghetti

Simply swap out the regular spaghetti for a gluten-free variety. There are some great options available now!

Spice Level – Adjusting Red Chili Flakes

If you like a little heat, sprinkle in some red chili flakes. My family loves a generous pinch!

Quick Weeknight Version – Streamlining the Process

Skip the shrimp marinating step if you’re really short on time. It’ll still be delicious!

Serving Suggestions

Serve immediately, garnished with extra grated cheddar cheese and a sprinkle of red chili flakes. A side of garlic bread would be amazing with this!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

FAQs

Let’s answer some common questions:

Can I use a different type of pasta for this recipe?

Absolutely! Penne, fettuccine, or linguine would all work well.

How can I prevent the shrimp from becoming rubbery?

Don’t overcook the shrimp! They should be opaque and pink, but still slightly tender.

What’s the best way to store leftover Shrimp Spaghetti Pesto?

In an airtight container in the fridge for up to 2 days.

Can I make this dish ahead of time?

You can cook the spaghetti and sauté the vegetables ahead of time. But it’s best to add the shrimp and cheese just before serving.

Is it possible to freeze this recipe?

I wouldn’t recommend freezing this recipe, as the sauce may separate upon thawing.

What can I substitute for heavy cream to make it lighter?

You can use half-and-half or milk, but the sauce won’t be as rich and creamy.

Enjoy! I hope you love this Shrimp Spaghetti Pesto as much as I do. Let me know in the comments if you try it!