Shrimp Pesto Pasta with Vegetables for 4

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente. Note: Check it 2 minutes before the box says it's done.
2. Before draining the pasta, reserve 1 cup (240ml) of the starchy pasta water. Set this aside for the sauce.
3. Pat shrimp dry with paper towels and toss with smoked paprika, salt, and pepper.
4. Heat 1 tbsp of olive oil in a skillet over medium high heat. Sear shrimp for 1-2 minutes per side until they are opaque and pink.
5. Remove the shrimp from the pan and set them aside on a plate.
6. In the same skillet, add the remaining olive oil. Sauté asparagus for 3 minutes until they turn bright green.
7. Stir in the minced garlic and halved cherry tomatoes, cooking for 2 minutes until the tomatoes just begin to soften.
8. Reduce heat to low. Return the seared shrimp and cooked pasta to the skillet.
9. Stir in the basil pesto, butter, lemon juice, and grated Parmesan cheese. Gradually add reserved pasta water until the sauce becomes a velvety coating.
10. Fold in the fresh baby spinach and stir for 1 minute until the leaves are just wilted.