Ingredients:

• 1 tablespoon olive oil
• ½ cup red onion — chopped
• 1 garlic clove — minced
• 1 lb. asparagus — cut the spears diagonally in 1 and 2 inch pieces
• 1 lb. shrimp — peeled and deveined tail-on
• 2 tablespoons sun-dried tomato pesto — recipe below
• FOR THE SUN-DRIED TOMATO PESTO
• 3 garlic clove
• 1 cup 40g fresh basil
• 1 cup sun-dried tomato packed in olive oil
• 2 tablespoons olive oil
• ½ cup Parmesan cheese

Directions:

1. In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
2. In a skillet add olive oil and onions. Sauté for about 5 minutes or until the onions are soft. Add garlic and cook for more 30 seconds.
3. Add asparagus and sauté for 5 minutes. If necessary add a little bit of water to help to cook the asparagus.
4. Add shrimp and cook until they are pink. Be careful to not overcook them, otherwise they will have a rubbery texture.
5. Add the sun-dried tomato pesto and mix everything well to combine.
6. Enjoy!