Wafu Pasta with Shrimp and Asparagus 海老とアスパラガスの簡単和風パスタ
Ingredients
- ¼ Red Onion Thinly sliced
- 2 cloves Garlic Thinly sliced
- 170 g Asparagus Cut diagonally
- 260 g Shrimp Peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tbsp Extra virgin olive oil
- 1½ - 2 tbsp Unsalted Butter
- 1 - 2 Chili pepper Seeds removed, optional
- ¼ - ⅓ cup Dashi
- 1 tbsp Light soy sauce
- Chili pepper flake optional
- 200 g Linguini
Instructions
- Sprinkle kosher salt and freshly ground black pepper on prawn.
- Cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package.
- Heat 1 Tbsp olive oil in a large skillet over medium heat. When it’s hot, add prawn and cook until the bottom side is nicely browned, about 2-3 minutes. Don’t touch the shrimp until it releases itself from the skillet. Once it has nice char on one side, you can easily flip.
- When the one side of the shrimp is nicely browned, flip and cook the other side for 2-3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
- Lower the heat to medium low, add the butter and swirl around.
- Add the red onion and garlic slices and sauté for 1 minute. If you like spicy pasta, add chili pepper now. Increase the heat to medium and add the stalks of asparagus. Sauté for about 3 minutes, until asparagus stalks become tender.
- Then add the spears of asparagus and cook for another 1-2 minutes, until the asparagus are tender but still nice and crisp.
- Add the prawn back in to the skillet and increase the heat to medium high heat. Add dashi.
- Add gluten free soy sauce and adjust based on your preference.
- Add the cooked pasta and toss to combine with the ingredients. If you like, sprinkle freshly ground black pepper. Serve immediately. Optionally, you can garnish with chili pepper flake.