Slice asparagus into ½-inch pieces, keeping tips whole; heat 1 tbsp oil in skillet over med-high, add asparagus + salt/pep; sauté 4-6 min until tender + bright green; set aside

Heat 1 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Meanwhile, boil a large pot of unsalted water + gently loosen fusilli with hands; carefully place in water + boil 2-3 min until al dente, then drain + return to pot

Combine asparagus, shrimp + 2-4 tbsp pesto with pasta; add to plates + enjoy!