Ingredients:

  • 1 pound (450g) pasta (linguine, fettuccine, or penne)
  • Salt, for pasta water
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained (reserve 2 tablespoons oil)
  • 2 cloves garlic, minced
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) pine nuts, toasted
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon reserved sun-dried tomato oil
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio) Optional
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Combine sun-dried tomatoes, garlic, Parmesan cheese, pine nuts, lemon juice, and extra virgin olive oil in a food processor. Process until smooth. Season with salt and pepper to taste.
  3. Heat sun-dried tomato oil in a large skillet over medium-high heat. Add shrimp and red pepper flakes (if using). Sauté until pink and cooked through, about 2-3 minutes per side.
  4. Add asparagus to the skillet with the shrimp. Sauté until tender-crisp, about 3-5 minutes. Add white wine (if using) and cook for another minute to let it reduce.
  5. Add the cooked pasta to the skillet with the shrimp and asparagus. Toss to combine. Stir in the sun-dried tomato pesto, adding pasta water as needed to create a creamy sauce. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.