Up here in Canada, we’ve been getting some decent produce from South America (primarily Chile), due to it’s growing season being the opposite of Canada’s.
For the past couple of weeks, I’ve noticed some decent and affordable asparagus in the market and I’ve enjoyed them in fritattas, as a side veggie dish and today, in pasta.
This dish is light, has no cheese and is refreshing with the aroma of lemon zest and the zing of paprika and chile flakes.
I also find that many of the best pasta dishes are the simple, quick ones where the sauce is ready in the time it takes for the pasta to be cooked. This spaghetti dish is one of those simple delights.
Spaghetti With Asparagus and Shrimp
1 dozen shrimp, peeled and de-veined
1 tsp of paprika
1 tsp. of chile flakes
1 dozen asparagus spears, wood parts trimmed and then cut into 1 inch pieces
1/3 cup olive oil
3 cloves of garlic, smashed
1 small red onion, diced
1/4 cup white wine (Chardonnay)
zest of 1 lemon
juice of 1/2 a lemon
some pasta water
2 handfuls of spaghetti
- Get a large pot of water boiling for your pasta. When the water begins to boil, add a generous amount of salt and cook your pasta according to the package’s instructions.
- In a bowl, toss your shrimp with some salt, paprika and chile flakes. Place a skillet on a burner on medium high-heat and pour in your olive oil. Add the shrimp and saute until they’ve just turned pink (about 2 minutes). Remove your shrimp with a slotted spoon and reserve.
- In the same skillet add your garlic, onions and asparagus and saute them on medium heat for about 5 minutes (or enough to soften).
- Add your wine and reduce until there’s barely any liquid left. Take the skillet off the heat and reserve (you may remove the garlic, if you wish).
- As soon as your spaghetti is cooked, reserve some pasta water and strain the spaghetti.
- Place you skillet back on the burner (heat off) and add your pasta, shrimp, zest and lemon juice and toss to coat the pasta with the remaining ingredients. Add some pasta water if the sauce is too dry.
- Serve with a nice Chardonnay.
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