When we first moved into our new place, the oven and stove weren’t working so I haven’t been able to cook yet, and this is my first fully cooked meal in our new house!!!! This is super exciting for me because not only can I cook, but I can use ALL of my fun kitchen gadgets that I have been dying to use!!! We received so many beautiful things for our wedding, and since we moved abroad right after we got married, all these beautiful things sat in storage and it KILLED me! So when we were unpacking last week, it was like Christmas re-opening all of these weird things I get excited about (ie our Vitamix, our food processor, our crockpot, etc etc etc).
So naturally, I had to put at least one of these gadgets to use, so I picked my faaaave, the Vitamix! You can use any type of blender, but other than that all you will need is a baking sheet and a pot to make the pasta and THAT’S IT! You’re welcome to whoever is on clean up duty at your house.
This shrimp and roasted veggie pasta is going to be a staple go-to dinner in my house from here on out. It is so light and refreshing and packed full of flavas, everything I want in a meal!
I recently planted an indoor herb garden in my kitchen consisting of parsley, basil, cilantro and thyme. I have SO much basil and needed to use some of it before I died, and naturally, pesto was the first thing that came to mind. I’m not a yuuuuge pesto fan, so I went a bit lighter on the basil in this pesto than you would with a traditional basil pesto. Hence why there is not a green look to the noodles. I also used roasted garlic to give it a slightly different flavor profile that I LOVE. Alas, I’m no longer a pesto hater.
You want to start with boiling your water for your pasta and preheating your oven to 425 because the veggies and noodles will be done right around the same time. While you are waiting for the water to boil and oven to heat up, prep the veggies by washing them and cutting off the bottom inch of the asparagus’s (is that the plural word of asparagus, or is it asparagi?? I think I like asparagi…) and then cut the asparagus into around 2 inch pieces.
Place them on a baking sheet along with the garlic cloves and lightly drizzle olive oil over them. Take a wooden spoon and jostle the veggies around so that they all get covered in oil. When the oven is preheated, pop them in there for about 20 minutes or until they start to get charred. Place the pasta in the water while the veggies are cooking and cook according to the instructions.
In a frying pan, add 1 tsp of olive oil and then the shrimp. I bought frozen, pre-cooked shrimp (this is usually way cheaper than the fresh shrimp, I’m all about ballin on a budget) so the point is just to brown the shrimp a bit. If you buy fresh shrimp, make sure to cook them until pink.
When the pasta is finished cooking, drain the water and return the pasta back to the pot you cooked it in (savin ya on the clean up here). Remove the cooked veggies from the oven. Transfer the asparagus, tomatoes and shrimp into the pot with the pasta.
In your blender, add the olive oil, basil, parmesan and roasted garlic and blend until smooth. Pour the pesto into the pot of pasta and veggies and stir together until the pasta is coated in your pesto sauce. And that’s all there is to this recipe! Top with extra parm if you are a cheese fanatic like myself, and salt and pepper to taste.
Here is a list of every single kitchen item I used while making this meal. You can click on the photo of the item you need or want (let’s be real, sometimes they aren’t one in the same, even with kitchen gadgets) to purchase!
Thanks so much for reading!!