 recipe always hits the spot, with hearty and intense, but not overpowering, flavor.){kind=link}
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Preparation Time: 10 minutes / Cooking Time: 25 minutes/ Serves 2
Ingredients
- 12 asparagus spears
- 8 oz (227g) shrimp, peeled, deveined
- 6oz (170g) Campanelle/Gigli pasta
- 1 tbsp (15g) dark soy sauce
- 1 tbsp (15g) black pepper, finely ground
- 2 tbsp (30g) olive oil
- ½ tsp (2g) salt
Method
- Heat 1 tbps (15ml) of olive oil in sauce pan, remove shrimp tails and add to pan. Cook over low-medium heat. Bring 2 quarts (2 litres) of water to a boil on medium-high heat. Add salt and pasta – reduce to medium heat
- Meanwhile, turn shrimp over to cook evenly; add soy sauce and half the black pepper. Rinse asparagus thoroughly and chop into thirds.
- Drain pasta and add in cooked shrimp. Add asparagus to the same sauce pan used for the shrimp along with salt, remaining black pepper, and olive oil.
- Cook asparagus on medium heat for approximately 5 minutes (cooked well but not soggy!). Remove veggies from heat and stir into pasta-shrimp mix or serve on the side. Salt to taste.
- Serve with a dry sweet sherry and voilà! Recommended sherries for seafood meals include Manzanilla & Fino.
Notes
If you don’t have any Campanelle/Gigli pasta on hand, you can use any pasta, however the best substitutes are Fusilli, Rigatoni, and Penne.
Not a fan of sherry? I would suggest lemonade, ginger ale, ginger beer, or a light white wine.