Ingredients

The following ingredients have 6 Servings
  • 1/2 cup pine nuts
  • 2 ounce fresh basil
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 10 ounce dry spaghetti (or pasta of your choice)
  • 3/4 pound large shrimp (shells removed and deveined)
  • 2 tablespoon olive oil
  • 1 pound asparagus ((1 bundle) trimmed and washed)
  • 1 cup heavy cream
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup Parmesan cheese (grated)

Instruction

  • Start by toasting the pine nuts first in a small pan over medium heat. This should only take a couple minutes, you just want them lightly toasted, make sure you watch them as they could burn quickly. This step is optional but I really recommend it as it will give the pesto a really nutty and creamy flavor.
  • In a food processor add all the pesto ingredients and pulse a few times, don't over process as you don't want a smooth consistency. Taste for salt and pepper and add more if needed.
  • Cook the pasta according to the package instructions.
  • Meanwhile, take about 1 or 2 tbsp of the pesto and toss it with the shrimp until all the shrimp are coated. Season the shrimp with a bit of salt and pepper.
  • In a large skillet heat 1 tbsp of the olive oil. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink and a bit crisp, should not take more than 2 minutes per side.
  • Remove the shrimp from the skillet and transfer to a plate. Add the remaining tbsp of olive oil to the skillet then add the asparagus. Cook the asparagus for about 2 minutes just until is gets a bit tender. 
  • Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto. 
  • Turn off the heat and toss in the pasta, tomatoes, and Parmesan cheese. 
  • Serve warm and sprinkle with additional Parmesan cheese if desired.