Massa com pesto, camarão e aspargos

Ingredientes

• 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)

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   Cook the pasta according to the package instructions.

4. 4

   Meanwhile, take about 1 or 2 tablespoons 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.

5. 5

   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.

6. 6

   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.

7. 7

   Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto.

8. 8

   Turn off the heat and toss in the pasta, tomatoes, shrimp and Parmesan cheese.

9. 9

   Serve warm and sprinkle with additional Parmesan cheese if desired.