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Quick Shrimp, Asparagus and Pesto Fettucine

Jarred pesto turns what could be a complicated dish into a fast and healthy meal

This rich and aromatic dish may taste like it takes hours to make – but you can whip it up in just 30 minutes!

Makes 4 servings

pile of cooked shrimp


8 ounce whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup jarred roasted red peppers
1/2 cup prepared pesto
1 Tablespoon olive oil
1 pound raw shrimp, peeled and deveined
1 cup dry white wine
Fresh ground pepper to taste


Cook fettuccine in a large pot of boiling water, adding asparagus during the last 3 minutes of cooking time. Drain pasta and asparagus, reserving 1/4 cup of the water, and return to pot. Stir in roasted peppers and pesto. Cover to keep warm.

Heat oil in a nonstick skillet. Add shrimp, and cook until pink, about 3 minutes. Add wine, and continue to cook until the wine is reduced, about 3 more minutes. Add the shrimp to the reserved pasta pot, and toss together to coat, along with the reserved cooking water. Season with pepper.

Nutrition Information Per Serving




10 g

Saturated fat

2 g


115 mg


23 g


34 g


6 g


284 mg

Updated August 31, 2021