Wheat Fusilli with Asparagus, Pesto, and Shrimp


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Wheat Fusilli with Asparagus, Pesto, and Shrimp

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    There’s nothing more comforting and delicious than pesto and shrimp pasta. Mix it up with Chef Edi’s version of traditional pesto by including roasted asparagus.

    Click to watch Chef Edi Make his Wheat Fusilli with Asparagus, Pesto, and Shrimp recipe.

    For more recipes from Chef Edi, visit HSTV.com.

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    Servings and Ingredients

    Serves 6
    Pasta and Shrimp
    1 (1 lbs.) pkg. Gustare Vita whole wheat fusilli pasta
    Hy-Vee salt, to taste
    1 tbsp. Gustare Vita olive oil
    3 clove(s) garlic, minced
    ½ c. cherry tomatoes, halved
    1 lbs. (31-to-40 ct.) raw Gulf shrimp, peeled, deveined, and tails removed
    ½ c. sherry wine
    1 (1 lbs.) bunch fresh asparagus, woody stems removed
    3 tbsp. Gustare Vita olive oil, divided
    1 clove(s) garlic, minced
    ½ c. Hy-Vee chopped walnuts, toasted, plus additional for garnish
    ½ c. crushed ice
    4 oz. Emmentaler Swiss cheese, shredded
    ½ c. fresh basil
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Large saucepan
    • Colander
    • Large skillet
    • 2 large bowls
    • Ice water
    • Paper towels
    • Large baking sheet
    • Food processor


    1. Preheat oven to 400 degrees.

    2. Make Pasta and Shrimp: Bring lightly salted water to a boil in a large saucepan. Add fusilli and cook according to package directions. Strain, reserving ½ cup pasta water, and set aside.

      Hyvee Culinary Expert Tip
      Before draining your pasta water, reserve some of that salty, starchy water to add back into your pasta and sauce. After mixing the pasta with the sauce, add about 1/4 cup at a time until you reach a silky consistency. (The starchy water helps the sauce cling to the pasta.)
      Hy-Vee Test Kitchen
    3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 3 cloves minced garlic and cherry tomatoes. Season with salt and saute for 1 minute. Add shrimp and sherry wine. Continue cooking until shrimp turn opaque (145 degrees). Remove from heat, cover, and set aside.

    4. Make Pesto:  Add trimmed asparagus to a large bowl of ice water. Soak 5 minutes. Dry asparagus; place on a large baking sheet; drizzle with 1 tablespoon olive oil and season to taste with salt and pepper. Bake 7 to 8 minutes, or until tender. Remove from oven and chop into bite-size pieces. Set aside.

    5. Add 2 tablespoons olive oil and garlic to a food processor. Process until garlic is finely chopped. Add chopped asparagus, chopped walnuts, and ice. Blend until well incorporated. Add Emmentaler cheese and basil, continue blending until combined. Season, to taste with salt and pepper. Set aside.

    6. Add pesto, pasta, and reserved pasta water to a large bowl. Mix well. If desired, stir in additional walnuts and season with salt and pepper.

    7. Plate pesto pasta and top with shrimp and cherry tomato mixture. Serve immediately.

    Nutrition facts


    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 125mg
    • Sodium: 290mg
    • Total Carbohydrates: 64g
    • Protein: 33g

    Daily Values

    Iron 35%
    Calcium 20%
    Vitamin D 0%
    Potassium 10%

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