Pasta With Lemon-Pesto, Shrimps And Asparagus - cooking recipe

Ingredients

500 g pasta (Your choice)
340 g frozen peeled uncooked shrimp or 340 g prawns
2 cups asparagus
2 lemons
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto sauce

Preparation

Cook pasta according to directions.
Meanwhile, defrost shrimps and peel.
Once defrosted, pat dry with paper towels.
Snap and discard tough ends of asparagus, then slice asparagus in half diagonally. Add to boiling pasta water for last 2 minutes of cooking. Drain pasta and asparagus, then place in a large bowl.
While pasta is cooking, finely grate 1 Tbsp peel from lemons and squeeze out about 1/2 Cup lemon juice. Melt butter in large frying pan over med-high heat. Add garlic and shrimps. Stir often until shrimps turn bright pink, about 3-4 minute, remove from heat. Stir in pesto, lemon juice, and peel, then turn over pasta until evenly mixed.
Serve in pasta bowl and enjoy.