Ingredients:

  • 1 lb (450g) linguine or gemelli pasta
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 bunch (approx. 1 lb / 450g) asparagus, woody ends trimmed and cut into 2-inch pieces
  • 2 tbsp (30ml) olive oil
  • 3/4 cup (180ml) basil pesto
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and sear for 1–2 minutes per side until opaque pink and golden. Remove shrimp from the pan and set aside.
  3. In the same skillet, sauté asparagus pieces for 3–5 minutes until bright green and slightly charred. Stir in minced garlic and red pepper flakes for the final 60 seconds until fragrant.
  4. Lower heat to medium. Return the shrimp to the pan with the asparagus. Stir in basil pesto and lemon juice, tossing gently to coat.
  5. Fold in the cooked pasta. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the pesto clings to the noodles in a smooth, glossy layer.
  6. Remove from heat and top with grated Parmesan cheese.