Cook the pasta as instructed on the package.

Put the pine nuts, parmesan, and basil on the blender. Pour the olive oil slowly while you run the blender and stop when the texture of the mix is homogenous.

In a pot, cook the asparagus in boiling water with a pinch of salt. Add the shrimps, cook for 5 minutes, and set aside.

Mix the pesto from the blender, the asparagus, and the pasta. Serve hot.