Citrus Marinated Shrimp with pesto Pasta

Inredients

• 1 cup — Fresh basil leaves
• 1/2 cup — Italian parsley leaves
• 1 Garlic clove
• 1/4 cup — Extra-virgin olive oil
• 3 tbsp. — Pecorino Romano cheese
• 3 tbsp. — Chèvre (goat cheese)
• 3 tbsp. — Toasted pine nuts
• Salt to taste
• 8 oz — Dried tagliatelle or spaghetti
• 8 oz — Shrimp, peeled and de-veined
• Juice of 1/2 a lemon
• Juice of 1/2 of an orange
• Olive oil
• 1 cup — Asparagus, blanched, cut into 1-inch pieces

Instructions

1. Gather your ingredients and start by making the pesto. Place the basil, parsley, and garlic into a food processor and pulse several times.
2. With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states. Add the lemon juice and cheeses and pulse another 2-3 times.  Add the pine nuts and pulse again until well combined.  Season with salt to taste.  Transfer to a bowl and cover until ready to use.
3. Marinate the shrimp: combine the lemon and orange juices, 2-3 tablespoons of olive oil, salt and pepper in a mixing bowl.  Add the shrimp, toss to coat evenly, and set aside to marinate while the pasta cooks.
4. Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). 
5. Heat the oil in a large skillet over high heat. Remove the shrimp from the marinade and fry until cooked through, 3-4 minutes.  Remove from the pan and set aside. Add the asparagus to the skillet and sauté for 20- 30 seconds.  Season with salt and pepper and add the juices from the marinade to de-glaze and simmer for another 20-30 seconds. Remove from the pan and keep warm. 
6. Drain the pasta, reserving a cup of the cooking water. 
7. Place the pasta in a large warmed bowl. Toss with the desired amount of pesto and add a bit of pasta water to adjust the texture if needed.  Add shrimp and asparagus and toss again.  Divide between 4 bowls and serve.

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