Delicious dairy-free Argentinian shrimp pasta with a spicy basil sauce and mushrooms tossed with fresh tomatoes and asparagus with just enough pasta.
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Simple But Higher Expectations
When I used to work professionally in the kitchen, making pasta was my thing. It was not only the easiest and quickest station to work, but when a simple dish was done right... You can't go wrong!
I also loved that. Just because it is simple doesn't mean you lower your standards. In fact, your standards should increase. In addition, a simple pasta dish uses the freshest ingredients, just like stir fry; it is not cooked that long.
Not just your pasta but your fresh vegetables are the star. To me, when working the saute station, there are three crucial parts to making a great pasta dish: the sauce, the pasta, and the toppings.
The Perfect Pair
Basil pesto with jalapenos was an easy match for this shrimp pasta recipe. Basil and tomatoes are another classic match. Then add your juicy mushrooms and Argentinian Red Shrimp that taste like lobster. Why not?!
I also try adding as many vegetables to my recipes as possible, so I snuck in some asparagus. Then top it off with fresh basil and pine nuts. Molto Bello!
Delicious Ideas!
If you are a fan of pasta dishes like me, you must try the Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta, which is also dairy-free! Another great recipe with pesto is the Spicy Pesto Chicken Pasta Homemade One-Pot-Meal.
For a gluten-free meal, you must try the Loaded Cheesy Ground Turkey Red Lentil Pasta, one of my favorites! In addition, the Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta Sauce makes the perfect pasta side dish!
I Feel like Pasta Tonight, Like Pasta Tonight!
The inspiration for this super simple pesto pasta dish was going down the aisle at Trader Joe's. For instance, their vegan pesto sauce caught my eye. I've tried their other vegan products and never had a bad review.
So why not give this a try? Then I saw and grabbed another bag of Argentinian red shrimp that I absolutely love. Since I haven't made pasta in a while, why not make pasta?!
With pesto, you can make a chicken sandwich with roasted red bell pepper on a crusty piece of Italian bread or a fresh Caprese salad with heirloom tomatoes, mozzarella, and balsamic. But tonight! We have shrimp pasta! Yes, this excites us since we try to eat pasta in moderation.
Older than your Great-Grandmother!
Did you know pesto probably goes as far back as the Roman Age in the 8th Century!? Insane! For example, it is believed that it originated in the capital city of Liguria in Italy, called Genoa.
You can make this sauce on your own with simple essential ingredients: fresh basil, parmesan cheese, extra virgin olive oil, pine nuts, garlic, and salt and pepper; I've even seen recipes with lemon juice. I also have a great Homemade Easy Spicy Basil Pesto recipe.
Pesto Your Way
But, sometimes, when you don't have the time, and you are like me, trying to hurry up and cook dinner right after work when you come home in the evenings, you can usually find it at your local market.
Lately, there have been a lot of vegan varieties as well. This is great for those who can't have dairy. Yes! This recipe was initially made dairy-free; I used Trader Joe's Vegan Kale, Cashew & Basil Pesto, which was nice and creamy. Similarly, like this shrimp pasta recipe, I try to sneak greens and vegetables in any way I can, just like this Argentinian shrimp pasta. Let's go!
Ingredients and Instructions
You will start by blending the pesto with the jalapenos for this delicious shrimp pasta recipe. Then, sear the shrimp in a hot pan with oil.
Next, remove the shrimp and brown the mushrooms in that shrimp-seasoned oil. Then, you will toss in the asparagus, garlic, tomatoes, and white wine.
Remove the vegetables from the pan, add your broth, and bring it to a boil. Add the pasta to the water and cook until al dente. Then, you will add the pesto, vegetables, and shrimp and combine them well. Finally, plate up your dish and garnish with basil and pine nuts. Enjoy!
See the Argentinian shrimp pasta recipe card for quantities.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. Some related detailed steps can also be found there.
Another shrimp recipe: Shishito Eggplant Shrimp Stir-Fry.
Creamy goodness, the best Argentinian shrimp pasta you'll have.
Substitutions
- Vegan Pesto - I used Trader Joe's Vegan Kale, Cashew, and Basil Pesto for this recipe. Or you can use regular pesto from your local market. However, if you wish to make your own vegan pesto, check out Minimalist Baker's Easy Vegan Pesto (5 minutes). On the other hand, use my Homemade Easy Spicy Basil Pesto recipe for regular pesto.
- Argentinian Shrimp - The closest thing that tastes like Argentinian red shrimp is lobster tail meat. However, you can substitute for other shrimp varieties, including prawns.
- Cremini Mushrooms - I used Trader Joe's Baby Bella Mushrooms in this recipe. You can use white button mushrooms as a replacement.
- Spaghetti - You can use your favorite pasta. I recommend penne, rigatoni, farfalle, fusilli, orecchiette, or pipette, as long as it is about 1 inch long to hold the sauce. In addition, you do not want to use thin or tiny pasta, like angel hair or orzo.
- Campari Tomatoes - I used Campari Tomatoes, slightly bigger than grade, and cherry tomatoes but not as big as a plum tomato. However, you can use plum tomatoes; just cut them into six instead of quartered.
- If you use grape or cherry tomatoes, cut them in half only. However, I do not suggest using globe tomatoes; the regular large round tomatoes contain too much water and acidity.
- White Wine Used - I recommend you use Sauvignon Blanc due to its ability to pair with seafood and spicy dishes due to its dry note. Additionally, you do not want to use a sweet wine. However, you may try Pinot Gris if you can't find Sauvignon Blanc. Remember, these are white wines; do not get it confused with Cabernet Sauvignon.
- Vegetable Broth - You can use fish, seafood, lobster base/ broth/ bouillon instead for more of a salty seafood kick. Since the lobster base has its own unique kick, I would suggest using Chardonnay wine for this.
- Jalapeno Substitutions, In order of heat level, from mild to hot.
- Green Anaheim- New Mexican, should be roasted and peeled before use. As a result, gives a smoky characteristic to the chili. It has heat but is milder than poblanos but not as hot as serranos. Tricky: When you find a hot one, they can be hotter than poblanos. So much fun! Sigh.
- Poblano - ancho is bigger but not as hot, milder with a great flavor
- (Jalapenos)
- Serrano- hotter than jalapenos and smaller in size
Change Heat Level - Modify the Argentinian shrimp pasta recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
- Medium Saute Pan - This is a one-pot shrimp pasta meal made in a saute pan, like the All-Clad Hard Anodized Nonstick Sauté Pan with Lid, not to be confused with a frying pan with shallow sides. In addition, the tall sides help keep moisture and are great for boiling pasta.
- Holding Tray - Used to hold the stir-fried vegetables. I suggest using a metal tray like the USA Pan Bakeware Quarter Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the Argentinian shrimp pasta meal in a shallow 2-inch pan to cool down quickly. Then, store in an air-tight sealing container. The dinner will last up to three days.
- Freezer - I do not recommend freezing this meal.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tips
- Use Seafood Broth - You can use shrimp, seafood, or lobster broth.
- Use Sauvignon Blanc - This white wine pairs well with spicy and seafood dishes.
- Control Jalapeno's Heat - The jalapeno's white flesh, pith, holds the heat. You can either remove the pith and seeds or leave them in to control the heat level to your preference. I usually use whole pepper for a great kick. If you want it hotter, you can add two peppers instead.
- Pepper Heat Scale - Peppers are on a heat scale because sometimes it's like Russian Roulette. One pepper in the bunch can be hotter than the rest. For example, Shishito peppers are usually mild, but you might get a hot one. Learn more about the Scoville Sale.
Another Italian-inspired meal: Spicy Tomato Farro Risotto with Shrimp, Mushrooms and Peas.
Frequently Asked Questions
It is an Italian term for a "firm bite."
Pasta Recipes
Looking for other pasta recipes like this? Try these:
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Creamy Spinach Pesto Mushroom Lasagna
- Simple Spicy Garlic Chili Sauce Chicken Pasta
Seafood Recipes
Looking for other Seafood recipes like this? Try these:
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
- Sesame Seed-Crusted Ahi Tuna with Spicy Sesame-Soy Sauce
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
Video
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📖 Recipe
Jalapeño Pesto and Argentinian Shrimp Pasta
Ingredients
- ½ cup vegan pesto
- 2 jalapenos
- 2 tablespoon olive oil
- 8 ounces Argentinian Red Shrimp thawed, deveined, and peeled
- 1 ½ cups mushrooms quartered
- 3 garlic cloves garlic pressed or minced
- 1 ½ cup pencil asparagus cut into 2-inch pieces
- 4 ounces spaghetti
- 1 cup Campari tomatoes quartered
- ¼ cup white wine
- 3 cups vegetable broth
- ½ cup basil leaves
- ¼ cup toasted pine nuts optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Blend the Sauce: In the food processor, blend the jalapenos with the pesto and set aside.
- Prepare the Shrimp: Using a paper towel, pat the shrimp dry. Then heat a medium saute pan on medium-high heat with oil.
- When the oil is about to smoke, sear the shrimp by quickly browning on each side for at least 30 seconds. Then remove the shrimp and set it aside on a holding tray.
- Saute the Vegetables: In the same pan, add and sear mushrooms until the edges of the mushroom are golden brown. Then add the asparagus, toss well, and cook the vegetables for another minute.
- Next, add the garlic and cook for 30 seconds without browning. Then add the tomatoes and cook for another 1-2 minutes. The tomatoes will break down, creating their own liquid.
- When the liquid mostly evaporates, deglaze the pan with the vegetables with white wine by pouring in the white wine and gently scraping the bottom of the pan, releasing the caramelized ingredients while allowing the alcohol from the wine to evaporate.
- Cook the Pasta: Remove the vegetable mixture from the pan and put together with the cooked shrimp on the holding tray.
- Add the vegetable broth to the pan that's on the heat and season the broth with salt, if necessary, by tasting. It should be a slight hint of salt; the broth will reduce and become saltier. Then cover and bring the seasoned broth to a boil.
- Add the pasta and cook until the pasta is al dente, a firm bite. Make sure to stir the pasta to prevent it from sticking to the pan towards the end; the liquid will become thick due to the starch and stock ingredients.
- Finish the Pasta: Add the pesto, vegetables, and shrimp and combine well. Then taste and season with salt to your preference.
- Plate Up: Immediately remove from the heat and prepare to serve. You can garnish with torn basil and pinenuts.
Video
Nutrition
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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