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Spring brings so many delicious and nutritious vegetables. Try this protein-packed recipe and throw in any of your favorite spring produce. Try adding some of the following vegetables that are in season this spring: artichokes, carrots, broccoli, kale, mushrooms, onions, peas, spinach. You can also try chicken or sausage in place of shrimp!

Total time: 50 minutes

Serves 4


  • 6 tbsp Pesto
  • 8 oz Whole-wheat penne pasta
  • 1 pound of fresh asparagus, cut into 2” pieces
  • ½ cup multicolored grape tomatoes, halved
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 pound of shrimp, peeled and deveined
  • Ground pepper and salt to taste
  1. Boil water, prepare pasta according to package instructions, add asparagus during the last 5 minutes of cooking. Drain, reserving ¾ cup of cooking liquid
  2. Heat 1 tbsp of oil and butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to pan and cook 1-2 minutes per side or until done. Remove shrimp from pan.
  3. Add pasta and reserved cooking liquid to the pan, cook for 1 minute. Stir in pesto, shrimp, grape tomatoes, and salt to taste. Divide among 4 bowls.

Nutritional information per serving: 409 calories, 15.5 g fat. Fiber 9g, protein 27g, carbohydrates 50g

Information cited from