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Pasta with Shrimp

Pasta with Shrimp

Southern Living JULY 2001

  • Yield: Makes 3 to 4 servings


  • 3 cups water
  • 1 pound unpeeled, large fresh shrimp
  • 1 teaspoon Creole seasoning
  • 1 pound fresh asparagus
  • 8 ounces uncooked spaghetti
  • 1 1/2 cups basil leaves
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 3 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried crushed red pepper


Bring 3 cups water to a boil; add shrimp and Creole seasoning, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water.

Peel shrimp, and devein, if desired; set aside.

Snap off tough ends of asparagus; cut asparagus into 2-inch pieces.

Cook spaghetti according to package directions, adding asparagus the last 5 minutes. Drain, rinse, and set aside.

Process basil and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat. Sprinkle with crushed red pepper.


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