 recipe always hits the spot, with hearty and intense, but not overpowering, flavor.){kind=link}
RECIPES | Sometimes you want something home cooked, but just don’t have the time to prepare anything that takes too much time or effort. At times like this, my sherry shrimp (or prawns for readers in Australia) recipe always hits the spot, with hearty and intense, but not overpowering, flavor.
[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
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.