Ok, I've found another super yummy new recipe!
Pesto Shrimp Pasta
8 oz. uncooked spaghetti (I used angel hair)
1 C. loosely packed fresh basil leaves
1/4 C. lemon juice
2 garlic cloves, peeled
3 Tbsp. olive oil, divided
1/2 tsp. salt
1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
3/4 lb. uncooked medium shrimp, peeled and deveined
1/8 tsp. crushed red pepper flakes
Cook asparagus according to package directions. Meanwhile, in a blender or food processor, combine the basil, lemon juice, garlic, 1 Tbsp. oil and salt; cover and process until smooth.
In a large skillet, saute the asparagus in remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well. Yield: 4 servings
This one also came from the 2006 Taste of Home Annual Recipes book. It's delicious!