1 (12 oz) box shell noodles
2 cups red and yellow cherry tomatoes, halved
1 bunch asparagus
For the Cajun Blackened Shrimp:
2 cups small, uncooked shrimp, peeled, tails on
3/4 tablespoon paprika
1/2 tbsp each garlic powder, onion powder, and ground dried thyme
1/2 tsp each ground black pepper and dried basil
1/4 tsp each cayenne pepper and dried oregano
For the Creamy Avocado Sauce:
2 avocados, peeled and seeded
1/2 cup Greek yogurt
1 tsp minced garlic
salt and pepper, to taste
2 tsp lemon juice
1/3 cup fresh grated parmesan cheese
1-2 tsp milk, if needed
Bring a large pot of water to a boil. Add the noodles and cook for about 6-7 minutes, and then add the asparagus to the pot to boil with the noodles. Cook for a few more minutes until the noodles and asparagus are cooked. Drain and set aside.
For the Cajun Blackened Shrimp:
Add all of the spices to a large ziplock bag and shake to combine. Wash shrimp and pat dry with paper towels. Add shrimp to the ziplock bag and shake gently to coat. Heat a little bit of olive oil in a large skillet over medium high heat. Add shrimp to the pan spreading into a single layer. Cook for about 2-4 minutes (depending on how big the shrimp are), then flip to the other side. Cook an additional 2-4 minutes or until cooked through. Remove from heat.
For the Creamy Avocado Sauce:
Make the creamy avocado sauce by adding all ingredients to a food processor or blender. Pulse until smooth. Add a little extra milk if needed. Taste and add more salt or pepper, if needed.
Toss cooked pasta and asparagus in the sauce. Spoon into serving dishes. Top with cherry tomatoes and shrimp. Top with extra parmesan cheese, if desired. Serve warm.

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