1 lb. Uncooked shrimp (peeled and deveined)
1 package creamy pesto sauce packet
1 cup milk
1/2 c olive oil
9-10 asparagus spears
1/2 a Vidalia onion
2 cloves of garlic
1/2 a box of linguini
1 tomato
1/2 c shredded Italian cheese
Salt
Pepper
1. Peel the shrimp. Pat the shrimp with paper towels and season one side with salt and pepper.
2. Wash the asparagus.
Chop the bottoms off of the stems.
Slice into 1 1/2 inch pieces.
3. Slice the onion in half and peel off the skin.
Chop the onion.
Chop the tomato.
4. Smash the garlic with the broad side of a knife.
The garlic peel with pop off pretty easily. Chop the garlic.
5. Boil a pot of water for the pasta.
When the water is boiling cook the pasta.
6. Heat a skillet over high heat. Add some olive oil and the onion.
Season with salt and pepper.
Cook until it looks this color, stirring occasionally.
Turn the heat down to medium and brown the onion.
Put in a bowl and set aside.
7. Cook the shrimp in the same skillet, seasoned side down on medium heat.
Cook for 2-3 minutes until they look this color. Put them into the bowl with the onions.
8. Put the asparagus and garlic in the pan on medium heat.
Add 1/2 cup of white wine and simmer.
Cook until the asparagus turns a bright green color and put in the bowl with the shrimp and onions.
9. Make the sauce. Add the seasoning, milk, and 1/2 c olive oil to the pan. Whisk over medium heat until it thickens.
10. Add the bowl of asparagus, garlic, shrimp, and onions to the sauce.
11. Stir to incorporate.
12. Add the cheese and tomato.
13. Add the cooked pasta.
14. Stir to incorporate.
15. Serve with extra cheese on top. Enjoy!
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