Ingredients
- lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
- lb. raw shrimp, peeled and deveined
- Tbsp. blackening powder (use your favorite brand, or cajun seasoning, orthis recipe here)
- Tbsp. olive oil
- 1/4 cup toasted pine nuts
- asparagus-spinach pesto (see ingredients below)
- bunch asparagus spears (about1lb), ends trimmed and cut into 2-inch piece s
- cup sbaby spinach leaves, loosely packed
- clove sgarlic, peeled
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup toasted pine nuts
- tablespoon slemon juice
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
- Cook the pasta in a large pot of generously salted water al dente according to package instructions.
- Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
- When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta.
- Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off).
- Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta.
- Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
Tips
Little Cooking tips says: