1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
1/4 cup extra-virgin olive oil, plus 1 Tbsp. for cooking the shrimp
Juice of 1/2 lemon
1/2 teaspoon ground sea salt
1 lb. (16 oz.) of dried pasta
1 lb. raw shrimp, deveined and peeled
2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)