Creamy Pesto Cavatappi with Shrimp, Asparagus and Walnut Panko

This vibrant pasta dish brings together the best of spring flavors in a quick and satisfying meal. Twisty cavatappi noodles are tossed with tender shrimp, blistered grape tomatoes and crisp asparagus in a rich, creamy pesto sauce. The finishing touch is a crunchy walnut panko topping that adds texture and nutty flavor, along with a sprinkle of Parmesan cheese.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of creamy sauce, fresh vegetables and crispy topping makes every bite a delight. Serve it as a main course for a family dinner or impress guests with this restaurant-quality dish at home.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Place the cream cheese packet in a small bowl of warm water to soften. Halve the grape tomatoes lengthwise. Trim and discard the woody bottom ends from the asparagus, then cut crosswise into 1-inch pieces. Roughly chop the walnuts.
2. Once the water is boiling, add the cavatappi to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta. Rinse the shrimp under cold water and pat dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add the shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off the heat and transfer the shrimp to a plate. Wipe out the pan.
3. While the pasta cooks, melt 1 tablespoon of butter in a large pan over medium-high heat. Add the chopped walnuts and panko breadcrumbs. Cook, stirring, until golden brown, 3-5 minutes. Keep an eye on the panko as it browns quickly. Turn off the heat and transfer the mixture to a small bowl. Season with salt and pepper and set aside. Wipe out the pan.
4. In the same pan used for the shrimp, heat a large drizzle of oil over medium-high heat. Add the halved tomatoes and asparagus pieces. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to blister and the asparagus is slightly tender, 2-3 minutes.
5. Stir the drained cavatappi, pesto, softened cream cheese and ¼ cup of the reserved pasta cooking water into the pan with the vegetables. Cook, stirring occasionally, until the sauce thickens and everything is evenly coated, 1-2 minutes. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce. Stir the cooked shrimp into the pasta and vegetables.
6. Divide the pasta between shallow bowls. Top each serving with the walnut panko mixture and a sprinkle of Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute cavatappi with other short pasta like penne, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and add extra vegetables like bell peppers or zucchini. You can also add a can of chickpeas for protein.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to restore creaminess.