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Le Cordon Bleu News, 06/01/2010
Pasta Salad with Shrimp and Tarragon Pesto
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  1. Tarragon pesto: place all the ingredients in a blender and mix to a smooth, even consistency. Season; chill.
  2. Bring a large saucepan of salted water to a boil and cook the pasta according to the manufacturer's instructions.
  3. Heat a frying pan over high heat. Brush the shrimp with olive oil and cook quickly for approximately 2 minutes. Place in a bowl with half the lemon zest and juice, stir to combine. Keep warm.
  4. 4. Peel the asparagus spears and rinse under cold water. Cook for 3 to 4 minutes in plenty of boiling salted water. Remove with a slotted spoon, add to the shrimp.
  5. 5. Drain the pasta well, and while still hot, tip into a large bowl with the remaining lemon zest and juice. Add 4 tablespoons of tarragon pesto. Mix well, correct seasoning.
  6. 6. To serve: combine all the ingredients, serve hot or at room temperature.

Preparation Time: 20 minutes
Cooking Time: 20 minutes


Tarragon pesto

  • 30 g flat-leaf parsley
  • 10 g tarragon leaves
  • 50 g parmesan, chopped
  • 1 garlic clove
  • 25 gpine nuts
  • 125 ml olive oil
  • salt, pepper
  • 250 g pasta ('penne', for example)
  • 12 large raw shrimp (prawns), shelled
  • olive oil
  • grated zest and juice of ½ lemon
  • 1 bunch green asparagus spears
  • *This makes approximately 250 g pesto, which can be stored in a jar in the refrigerator or freezer.

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