1 lb fresh tagliatelle, fettuccine or linguine pasta
1 lb fresh thin asparagus, cut into 1 inch pieces
1/2 to 3/4 cup of pesto, enough to coat your pasta
1 lb medium large fresh or frozen shrimp
1 shallot, halved, thinly sliced
1/2 cup dry white wine ( more for the cook)
Bring a large pot of salted water to a boil. Add pasta and cook for HALF the recommended time. Stir in asparagus and continue to cook until asparagus and pasta are tender, 2 - 3 minutes longer.
RESERVE 1/2 cup of pasta cooking water. Drain pasta and asparagus and return to pot. Stir in desired amount of pesto and 1 tbsp of butter. Cover to keep warm.
Heat 1 tbsp olive oil in a skillet over medium heat add shrimp and shallot and cook 2 minutes. Add wine and cook until shrimp are cooked through and wine is reduced to 2 tbsp, 2- 3 minutes. Add shrimp mixture and reserved cooking water to pasta.