Pesto Shrimp Pasta

Ingredients

2lbs shrimp

1 box Banza pasta

2 tbsp ghee (or butter)

1-2 bunch(s) of asparagus

1-2 cloves garlic, diced

PESTO:

2 cups basil leaves, rinsed

2 tbsp pine nuts

3 cloves garlic

½ cup avocado oil

½ cup pecorino *sheep milk cheese* - (could sub parmesan)

Additional spices - pink salt, pepper, chili flakes

Boil pasta according to box instructions. Once done, rinse and set aside - can toss with pesto when that’s ready.
Rinse + pat dry shrimp. Heat ghee (or butter) in cast iron skillet on low-medium heat, add diced garlic.
Rise + cut asparagus to your liking. I cut about 1 inch off the ends, and then cut in half so the spears aren’t as long.
Saute asparagus in a pan with avocado oil, salt + pepper. Cook for 8-10 minutes, stirring occasionally. Cook until slightly tender, yet still firm. Set aside -- you will toss all ingredients together at the end.
Add shrimp into the cast iron , sprinkle with salt, pepper, and chili flakes. Cook a few minutes one side, flip and cook until slightly tender and browned (be sure to not over cook the shrimp, they cook quickly!) Might have to do it in two batches so they all cook evenly in the pan.
Toss pasta, pesto, and asparagus together in a bowl. Top with shrimp.
Enjoy!

Pesto: