Pesto Shrimp Linguine

Ingredients
1 package linguini noodles
1-pound 16/20 size shrimp
3 Tablespoons butter
1 cup fresh pesto
1 dozen asparagus spears
9 grape tomatoes
Salt and pepper to taste
Method
Preheat oven to 425 degrees F
Cook the linguini according to package directions
While pasta is cooking, peel and de-vein the shrimp, rinse well, and set in your mise en place
When the pasta is done, drain and rinse with cold water and set aside in your mise
Cut the asparagus spears into 1-inch strips, about halfway down, keeping the tender shoots, but leaving the woody stems out. Roast with a little oil and salt and pepper in the oven until tender
Cut the tomatoes lengthwise and set into the mise
Add the pesto to your mise
In a large sauté pan, add the butter and melt over medium high heat
Add the shrimp, asparagus and tomatoes, and sauté until the shrimp is curled and turns orange
Turn the heat down, add the pesto, stir well, then add the pasta and stir and cook until completely combined and hot
Add to a pasta bowl, top with shredded Parmesan cheese. Serve with garlic bread and a Caesar salad
Makes 2 servings