Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Zest of 1 lemon, plus 2 tsp juice
- 1/2 cup basil pesto (homemade or store-bought)
- 8 oz fresh mozzarella, sliced or torn
- 2–3 tbsp water or chicken broth, as needed
Do This
- 1. Pat shrimp dry; season with salt, pepper, and red pepper flakes. Trim asparagus into 1 1/2-inch pieces and zest the lemon.
- 2. Heat 1 tbsp olive oil in a large skillet over medium-high (about 375°F / 190°C). Sauté asparagus 5–6 minutes until crisp-tender; transfer to a plate.
- 3. Add remaining 1 tbsp oil and butter to the skillet. Sear shrimp 1–2 minutes per side until just opaque and 120°F / 49°C inside; add lemon juice and toss.
- 4. Return asparagus to the skillet; toss with shrimp for 1 minute to combine. Transfer shrimp and asparagus to a warm plate, leaving any juices in the pan.
- 5. Reduce heat to low. Add pesto and 2–3 tbsp water or broth to the skillet; warm 30–60 seconds, stirring, until loosened but not boiling.
- 6. Nestle mozzarella pieces into the warm pesto. Cover the skillet and cook on low 1–2 minutes until the cheese is soft and melty.
- 7. Spoon pesto and mozzarella onto plates. Top with shrimp and asparagus, drizzle with pan juices, scatter lemon zest over the top, and serve immediately.
Why You’ll Love This Recipe
- Bright, fresh flavors: buttery shrimp, crisp asparagus, and vibrant basil pesto finished with fragrant lemon zest.
- One-pan main dish that feels restaurant-worthy but is very manageable for a busy weeknight.
- Flexible: serve over pasta, rice, or with crusty bread to soak up every bit of pesto and melted mozzarella.
- Uses simple, fresh ingredients and comes together in about 30 minutes.
Grocery List
- Produce: 1 lb asparagus, 1 large lemon, 2 cups fresh basil (if making pesto), 1 small garlic clove
- Dairy: 8 oz fresh mozzarella, Parmesan cheese (for pesto, about 1 oz), 1 tbsp unsalted butter
- Pantry: 1 lb large shrimp, olive oil, pine nuts or walnuts, kosher salt, black pepper, red pepper flakes, chicken broth or dry white wine (optional)
Full Ingredients
For the Basil Pesto
- 2 cups lightly packed fresh basil leaves (about 2 oz)
- 1 small garlic clove, smashed
- 3 tbsp pine nuts or walnuts, lightly toasted
- 1/3 cup freshly grated Parmesan cheese (about 1 oz)
- 1/3 cup extra-virgin olive oil
- 1/4 tsp kosher salt, plus more to taste
- 1–2 tsp fresh lemon juice, to brighten
Shortcut option: Use 1/2 cup good-quality store-bought basil pesto instead of homemade.
For the Shrimp & Asparagus
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on or off
- 1 lb asparagus, woody ends snapped off, spears cut into 1 1/2-inch pieces
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- Zest of 1 large lemon (about 1 tsp packed zest), plus 2 tsp fresh lemon juice
- 2–3 tbsp water or low-sodium chicken broth (to loosen the pesto)
- 2 tbsp dry white wine or additional broth (optional, for deglazing)
For the Mozzarella Layer
- 8 oz fresh mozzarella, sliced into 1/4-inch rounds or torn into bite-size pieces
Step-by-Step Instructions
Step 1: Prep the shrimp, asparagus, and lemon
Pat the shrimp very dry with paper towels so they sear instead of steaming. Place them in a bowl and season with 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss to coat and set aside at room temperature while you prep the vegetables.
Trim the woody ends off the asparagus by bending one spear until it naturally snaps; use that as a guide to trim the rest. Cut the spears into 1 1/2-inch pieces, keeping the delicate tips intact. Zest the lemon with a microplane or fine grater (about 1 tsp zest) and set the zest aside for finishing. Cut the lemon in half and squeeze out 2 tsp juice; remove any seeds.
Step 2: Make the basil pesto (or use store-bought)
In a food processor, combine the basil, garlic, toasted pine nuts or walnuts, Parmesan, and 1/4 tsp kosher salt. Pulse until everything is finely chopped. With the motor running, slowly stream in the 1/3 cup extra-virgin olive oil, processing until you have a smooth, thick sauce. Taste and add 1–2 tsp lemon juice and a pinch more salt if needed. The pesto should be bright, well-seasoned, and spoonable.
If using store-bought pesto, measure out 1/2 cup and have it ready by the stove. Homemade pesto can sit at room temperature for up to 30 minutes; if making it earlier, cover and refrigerate, then bring to room temperature before using so it warms more easily.
Step 3: Sauté the asparagus until crisp-tender
Heat a large skillet (10–12 inches) over medium-high heat, about 375°F / 190°C if using an electric skillet or infrared thermometer. Add 1 tbsp olive oil and swirl to coat. When the oil shimmers, add the asparagus pieces in a single layer. Let them cook undisturbed for 1–2 minutes to get a little color, then toss or stir.
Continue cooking, stirring occasionally, for another 3–4 minutes, until the asparagus is bright green and just tender when pierced with the tip of a knife but still slightly crisp. Season with a small pinch of salt. Transfer the asparagus to a plate and set aside. Do not wipe out the skillet; you want the flavorful browned bits for the shrimp.
Step 4: Sear the shrimp
Return the same skillet to medium-high heat. Add the remaining 1 tbsp olive oil and the 1 tbsp butter. Once the butter is melted and foamy, add the seasoned shrimp in a single layer. Cook for 1–2 minutes on the first side, until the bottoms are opaque and lightly golden.
Flip the shrimp and cook for another 1–2 minutes, just until they turn pink and opaque throughout and reach an internal temperature of about 120°F / 49°C. Do not overcook, or they will turn rubbery. If using, pour in 2 tbsp white wine or broth during the last minute to deglaze the pan, scraping up any browned bits with a wooden spoon. Add the 2 tsp lemon juice, return the asparagus to the pan, and toss everything together for 1 minute. Transfer the shrimp and asparagus to a warm plate, leaving any remaining juices in the skillet.
Step 5: Warm the pesto and melt the mozzarella
Reduce the heat to low. Add the 1/2 cup pesto and 2–3 tbsp water or broth to the skillet. Stir constantly for 30–60 seconds, just until the pesto is warmed through and loosened to a silky, spoonable consistency. Avoid boiling the pesto; high heat can dull the fresh basil flavor and darken the color.
Once the pesto is warm and smooth, arrange the mozzarella slices or torn pieces over the pesto in an even layer. Cover the skillet with a lid. Let the mozzarella heat on low for 1–2 minutes, just until it becomes soft, melty, and slightly gooey around the edges. You are looking for gentle, stretchy melt, not browned or rubbery cheese.
Step 6: Assemble and finish with lemon zest
Remove the lid from the skillet. Spoon a generous bed of warm pesto and melted mozzarella onto each plate or shallow bowl, making sure every serving gets some of the cheesy pools. Arrange the sautéed shrimp and asparagus over the pesto-mozzarella base, letting some pieces sink slightly into the cheese.
Drizzle any remaining pan juices over the top. Scatter the reserved lemon zest evenly over the shrimp and asparagus so each bite gets a burst of citrus fragrance. Taste and add a pinch of salt or a twist of black pepper if needed. Serve immediately, ideally with crusty bread, cooked pasta, rice, or quinoa to soak up the pesto and melted mozzarella.
Pro Tips
- Dry the shrimp well: Removing surface moisture helps the shrimp sear and caramelize instead of steaming, which gives better flavor and texture.
- Do not overcook shrimp: Pull them from the heat as soon as they are opaque and just firm; they will continue to cook slightly in the warm pan and over the pesto.
- Keep pesto over low heat: Basil is delicate. Gentle warming preserves its bright green color and fresh flavor; avoid simmering or boiling.
- Use fresh mozzarella: The soft, milky texture of fresh mozzarella melts into luscious pools that contrast beautifully with the crisp asparagus and tender shrimp.
- Finish with lemon at the end: Adding zest and juice right before serving keeps the citrus flavor vibrant, cutting through the richness of the pesto and cheese.
Variations
- Creamy pesto version: Stir 2–3 tbsp heavy cream into the warm pesto before adding the mozzarella for an ultra-silky, richer sauce.
- With pasta: Toss 8 oz cooked pasta (such as linguine or orecchiette) with the warm pesto and mozzarella in the skillet, then fold in the shrimp and asparagus.
- Grilled twist: Grill the asparagus and shrimp on skewers over medium-high heat, then serve them on top of the warm pesto and melted mozzarella prepared in a pan.
Storage & Make-Ahead
This dish is best served fresh, when the mozzarella is soft and the shrimp are just cooked. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, just until warmed; avoid high heat to prevent overcooking the shrimp and toughening the cheese.
For make-ahead prep, you can:
- Make the pesto up to 3 days in advance and store it in the refrigerator with a thin layer of olive oil on top to prevent browning.
- Trim and cut the asparagus up to 1 day ahead and refrigerate in a sealed container.
- Peel and devein the shrimp earlier in the day; pat dry and refrigerate, covered, until ready to cook.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without additional pasta or bread): about 480 calories, 36 g protein, 8 g carbohydrates, 34 g fat, 10 g saturated fat, 2 g fiber, 2 g sugar, and 820 mg sodium. Actual values will vary based on specific ingredients and brands used.
