Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Ingredients:
- 8 oz pasta your choice
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 lemon, zested and juiced
- Fresh basil leaves for garnish
Instructions:
Follow the directions on the package to cook the pasta until it is al dente
Remove the water and set it aside
Put the spinach, Parmesan cheese, pine nuts, and garlic in a food processor and pulse them together
Pulse until the food is very small
Slowly pour the olive oil into the food processor while its running until a smooth pesto forms
To taste, add salt, black pepper, and red pepper flakes
Use medium-high heat to warm up a big skillet
Add salt, black pepper, and lemon zest to the shrimp to taste
Put a little olive oil in the pan, then add the shrimp
Cook for two to three minutes on each side, until the shrimp are blackened and fully cooked
Take it out of the pan and set it aside
Put the asparagus in the same pan and cook it for 3 to 4 minutes, until it is tender but still has some bite to it
Put the asparagus in the pan and add the cooked pasta and pesto
Mix everything together and heat it up for about two minutes
Add fresh lemon juice and toss the pasta again
Check the seasoning and make any necessary changes
Put the asparagus-spinach pesto pasta in bowls and top with the shrimp that has been grilled
Add fresh basil leaves on top to decorate
Enjoy your tasty pasta dish that you made yourself

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