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.