My mom came over the other night to help me with some “crucial” design decisions … life or death type decisions … like do my couch’s legs need to be two inches taller? Anyway, she brought over dinner, like moms love to do, and I was surprised to learn how extremely simple her meal really was.   Camden and I made it again the other night … It was just as good as I had remembered it. I’m at a loss for a super clever name to call this dish at the moment so let’s just call it what it is: pesto basil pasta with shrimp and asparagus. Recipe below 🙂

You will need: 
corkscrew pasta
raw shrimp (without shells and veins)
asparagus
Buitoni pesto with basil sauce  
extra virgin olive oil
butter
reduced balsamic vinegar 
salt and pepper

Place oven on broil setting.
On a baking pan, place desired amount of shrimp (so each person can have about 7-10 in their bowl). Brush with melted butter and sprinkle with salt and pepper. Broil shrimp about four inches away form the heat source for about 4-5 minutes. Set aside. 


Bring water for pasta to a boil. Add a little extra virgin olive oil and a few pinches of salt. Boil desired amount of pasta for about 7 minutes or until al dente. Drain pasta water and return to pot. 


While cooking pasta, place asparagus on baking sheet, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Broil asparagus for about 7 minutes. Remove from oven and drizzle reduced balsamic over top. 


Combine; pasta, shrimp, and Buitoni pesto sauce. Season with salt and pepper as needed. Serve in a bowl topped with asparagus.