Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 400 degrees.

2. Step2

   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. Step3

   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. Step4

   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. Step5

   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. Step6

   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. Step7

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