Lemon Pistachio Pesto Linguine with Shrimp and Asparagus

Delicious pesto pasta dish flavored with homemade Lemon Pistachio Pesto and served with sauteed asparagus and shrimp.
Course dinner, Main Course
Cuisine American
Keyword lemon, pasta, Pesto, Pistachio
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Lyuba Brooke


  • 3-4 TbspLemon Pistachio Pesto
  • 8 oz dry linguine or another long pasta of choice
  • 1 lb shrimp
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 Tbsp white balsamic vinegar
  • Salt
  • 1/2 bunch of asparagus
  • 1 Tbsp lemon juice
  • Pinch of Garlic powder
  • Salt


  1. Cook pasta according to the package directions. Drain and set aside.
  2. While pasta is cooking, shell and clean the shrimp. Combine clean shrimp, lemon juice, vinegar, and some salt in a small bowl. Mix well and let it stand for a few minute, until ready to use.
  3. Preheat a medium cooking pan over medium-high heat. Add a couple of tablespoons of vegetable oil for cooking.
  4. Cut the white/purple ends off the asparagus and chop the asparagus stalks into about 2-inch pieces. Add asparagus pieces to the preheated pan and add lemon juice, salt, and garlic powder to asparagus. Stir well and let it cook until asparagus starts to soften.
  5. Discard the liquid from shrimp and add shrimp to asparagus. Cook just until shrimp turns opaque on one side and flip them. Once shrimp turns opaque on the other side, take it out of the pan.
  6. Mix cooked pasta with pesto very well. Plate your pasta and top it off with shrimp and asparagus.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.