Pasta With Shrimp, Asparagus And Basil - cooking recipe

Ingredients

8 oz. dried pasta (linguine and farfalle are my favorites with this)
Sauce (option 1):
1 cup packed fresh basil leaves
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Sauce (option 2):
1/4 cup (or more to taste) fresh, store bought pesto
1/4 cup fresh lemon juice
Cooking spray or 1 tablespoon olive oil
1 lb. asparagus, cut on the diagonal, into two inch pieces
3/4 lb. large shrimp (if frozen frist, thaw), shelled and deveined
1/8 teaspoon crushed red pepper
1/4 teaspoon salt

Preparation

Prepare pasta as label directs, drain (time this so that the pasta finishes cooking about the same time as you finish the sauce). Drain, but don't rinse.

If following sauce, Option 1:

In food processor with knife blade attached, process basil, garlic, lemon juice, olive oil and salt until smooth. Set aside.

For either saucing method:

Spray nonstick skillet with cooking spray or heat olive oil in your skillet of choice (10\" is ideal). Over medium-high heat, cooking asparagus, stirring frequently, until almost tender-crisp, about 5 minutes. Add shrimp, red pepper, salt and, if using sauce (option 2), 1/4 cup fresh lemon juice. Cook, stirring frequently, until shrimp turn pink, about 4 minutes.

In large serving bowl, toss pasta with sauce (option 1) or fresh, store bought pesto from sauce (option 2). Pour asaparagus/shrimp mixture over all and toss lightly.