Prep 10 min Cook 15 minutes Makes 7 servings
1 1/2 pounds of roasted large shrimp
1 lb of asparagus, cut in 1inch pieces
4 Tbsp of olive oil
salt and pepper to taste
1 package of spaghetti
1 cup of prepared pesto
4 oz of cream cheese, softened
1/2 cup of reserved pasta water
Preheat oven to 450 degrees.
Blanch asparagus in boiling hot water for 2 minutes. Drain and pour into a bowl of ice water to stop the cooking. Remove from water and dry with paper towels.
Place asparagus in a large boil and stir with olive oil and salt. Spoon onto a cookie sheet and roast for 5-7 minutes or until the tips of the asparagus start to brown.
Meanwhile, cook pasta in a large pot of boiling water. At the same time, begin warming the cream cheese in a small saucepan over medium heat. Add pesto to the cream cheese. Take 1/2 cup of pasta water from the pot of pasta and add it to the pesto cream sauce. Stir and continue to cook over medium heat for 5 minutes.
Drain pasta and return pasta to the pot. Add shrimp and asparagus. Pour pesto cream sauce on top and stir together. Serve with a garnish of chopped tomato.