Asparagus-Spinach Pesto Pasta with Blackened Shrimp

This recipe was originally found on Gimme Some Oven!

As I make my way into the world of cooking for myself, I am slowly learning about new ways of cooking new things. For example, slightly embarrassing, I did not know what it meant to blacken something. I've eaten many blackened things at restaurants, from seafood to chicken, but assumed it was simply the grilling that make it blackened.

That being said, I'm very excited to try this recipe for Asparagus-Spinach Pesto Pasta with Blackened Shrimp. Personally I love Old Bay, so I'm excited to get their Old Bay Blackened Seasoning to try on this shrimp. 

Pesto is another favorite of mine. Throw it on pasta or a sandwich for an extra kick! I've never made it with asparagus, and I think it will be an interesting flavor.

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Ingredients 

Pasta Ingredients: 

1 lb. (16 oz.) dried pasta

1 lb. raw shrimp, peeled and deveined 

2-3 Tbsp. blackening powder

1 Tbsp. olive oil 

1/4 cup toasted pine nuts 

Asparagus-Spinach Pesto Ingredients: 

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

Directions

Step 1: Make the Pasta

Cook the pasta in a large pot of 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. 

Step 2: Make The Pesto

Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking. 

Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

xo

Amanda