Asparagus-Spinach Pesto Pasta with Blackened Shrimp
This Asparagus-Spinach Pesto Pasta with Blackened Shrimp delivers 66g protein and 1,306 calories per serving — your highest-protein seafood dinner option. Quick-preps 4 servings on the stovetop, making it a weeknight meal that doesn't sacrifice protein content. Built for training days when you're running a surplus and need to hit both protein and total calories.
Ingredients
- •Pasta, Whole Wheat, Dry(454g)
- •Shrimp(454g)
- •Blackening seasoning blend(45g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Pine Nuts(60g)
- •Asparagus(454g)
- •Spinach(720g)
- •Garlic(240g)
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Pine Nuts(60g)
- •Lemon Juice, Fresh(30g)
- •1/2 teaspoon salt
- •Olive oil(120g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
Instructions
- 1Cook the pasta in a large pot of generously-salted water al dente according to package instructions.
- 2Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
- 3When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
- 4Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
- 5Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.
Nutrition — Per Serving
1306
calories
66g
protein
67g
fat
- Carbohydrates
- 130g
- Saturated fat
- 10.2g
- Sodium
- 840 mg
- Dietary fiber
- 23.5g
4 servings per batch · ~693g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Asparagus-Spinach Pesto Pasta with Blackened Shrimp have per serving?
Each serving delivers 66g of protein and 1306 calories with 130g carbs and 67g fat — a high-volume meal suited for post-workout refueling. This is one of the highest-calorie recipes in the app, so portion control matters if you're tracking daily intake.
How long does Asparagus-Spinach Pesto Pasta with Blackened Shrimp take to prep?
Marked as quick prep and yields 4 servings, so you can batch-prepare this shrimp pasta efficiently for multiple dinners throughout the week on stovetop.
Is Asparagus-Spinach Pesto Pasta with Blackened Shrimp good for muscle gain?
At 66g protein and 1306 calories per serving, this recipe is built for muscle gain phases where you're in a caloric surplus and need substantial carbohydrate and protein intake to support training recovery.
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