Asparagus-Spinach Pesto Pasta with Blackened Shrimp

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 lb 1 bunch asparagus spears
  • 3 cups Baby spinach, loosely packed leaves
  • 4 cloves Garlic

• Condiments

  • 1 Asparagus-spinach pesto
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 lb Pasta, dried

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pine nut, toasted

• Dairy

  • 1/2 cup Parmesan cheese

• Other

  • 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here http://www.gimmesomeoven.com/10-minute-blackened-tilapia/

Found on gimmesomeoven.com

Description

Ingredients

• 1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
• 1 lb. raw shrimp, peeled and deveined
• 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here http://www.gimmesomeoven.com/10-minute-blackened-tilapia/)
• 1 Tbsp. olive oil
• 1/4 cup toasted pine nuts
• asparagus-spinach pesto (see ingredients below)
• 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
• 3 cups baby spinach leaves, loosely packed
• 4 cloves garlic, peeled
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1/4 cup toasted pine nuts
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil