Start by preparing the pesto. In a food processor, combine the basil, parsley, parmesan cheese, pine nuts, and garlic. Add a sprinkle of salt and pepper for taste. Pulse the mixture until finely chopped; you want it to be aromatic and vibrant.
With the processor running, slowly drizzle in the olive oil. Let it blend until everything is well combined and smooth. The pesto should be a beautiful green color, rich and creamy.
In a large pot, bring water to a boil and add a generous amount of salt. Cook the linguine according to the package instructions until al dente. Remember to reserve about 1/3 cup of the pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once hot, add the shrimp. Season them with a bit of salt and pepper. Cook, tossing occasionally, until they turn opaque throughout and the outside is pink, which should take about 3 to 4 minutes.
Once the shrimp are cooked, pour in the lemon juice and give them a gentle toss to coat. This adds a refreshing brightness that complements the dish beautifully.
Next, add the cooked linguine and asparagus to the sauté pan with the shrimp. Toss everything together, seasoning with additional salt and pepper to taste. The asparagus should be tender yet still have a bit of crunch.
Let the pasta mixture cool for a minute. This step is crucial as it prevents the heat from cooking the pesto further. After cooling, add the freshly made pesto and toss everything together to coat the pasta and shrimp in the rich sauce.
If you find the pesto too thick, drizzle in some of the reserved pasta water to achieve your desired consistency. The goal is to create a luscious and creamy coating without it being too runny.
Serve the Pesto Pasta with Shrimp and Asparagus immediately while it’s still warm, garnished with extra parmesan or basil if desired. Enjoy the symphony of flavors!
