1-First Step: Mise en place:* Bring a large pot of salted water to a boil for the pasta. Use about 1 Tbsp salt per 4-5 quarts of water so the pasta and blanching water have enough seasoning.* Trim the asparagus and cut into 2-inch pieces. Rinse and drain the spinach if needed. Peel and smash the garlic.* If you haven’t already, grate the Parmesan and toast the pine nuts in a dry skillet until fragrant (watch closely to avoid burning).* Pat the shrimp dry and have your blackening powder nearby. If you like it milder, use 1 tsp; for heat, use 1-2 tsp. Toss to coat the shrimp evenly.

2-Second Step: Cook the pasta: Once the water is boiling, add the pasta and cook al dente according to package directions. For 12 oz (340 g) of linguine or penne, that’s usually 8-11 minutes. Before draining, reserve 1/2 cup (≈ 120 ml) of the cooking water this starchy liquid is gold for thinning the pesto into a silky sauce.

3-Third Step: Blanch the asparagus: While the pasta cooks, drop the asparagus pieces into the boiling water for 2-3 minutes until bright green and just tender. Immediately transfer them to an ice bath to stop cooking. This keeps the color vivid and locks in freshness.

4-Fourth Step: Sear the shrimp: Heat 1 Tbsp olive oil in a large sauté pan over medium to medium-high heat. Add the shrimp in a single layer and cook about 2 minutes per side (about 4-5 minutes total) until they’re pink and opaque and have a little char from the blackening spices. Remove and set aside. If making the vegetarian or chicken swap, cook your chosen protein until just done and rest while finishing the pasta.

5-Fifth Step: Make the asparagus-spinach pesto: Into a food processor or high-speed blender, add the blanched asparagus, 3 cups (≈ 90 g) baby spinach, 4 garlic cloves, 1/2 cup (≈ 50 g) grated Parmesan, 1/4 cup (≈ 35 g) toasted pine nuts, 2 Tbsp (≈ 30 ml) lemon juice, and 1/2 tsp (≈ 2.5 g) salt. Pulse until the mixture is coarse, then, with the motor running, slowly drizzle in 1/2 cup (≈ 120 ml) extra-virgin olive oil until you reach a smooth, spreadable consistency. If the pesto looks too thick, thin with a splash of the reserved pasta water until silky.

6-Sixth Step: Combine everything: Return the drained pasta to the pot (or a clean pan) off the heat. Add the pesto and toss to coat the noodles. Use additional reserved pasta water as needed to make the sauce cling to the pasta. Fold in the cooked blackened shrimp and the 1/4 cup toasted pine nuts so every bite has that toasty texture. Taste and adjust salt, lemon, or blackening spice if needed.

7-Final Step: Plate and serve: Plate the pasta, garnish with extra grated Parmesan and more toasted pine nuts if you like. Serve immediately so the shrimp stays tender and the pesto keeps its bright color.