I have to admit that I don’t always take advantage of the ease to prepare pasta dishes. I tend to collect boxes and boxes of pasta and after using them once, let them accumulate dust (well, not quite since the cupboards are closed :-)) in the back of the cupboards. Luckily, I did remember my pasta collection when trying to figure out what to do with the last several spears of asparagus that I had chillin’ in the fridge. I almost always have shrimp in my freezer since I love to grill it, so this was an easy choice for a partner to the asparagus, but of course you can choose to use other animal, or more veggies 😉
Ingredients (serves 2):
- 2 cups pasta
- 1 lb shrimp (mine was frozen, shell-on)
- 1-2 Tbsp oil
- several asparagus spears
- 1 tsp garlic paste
- 1 tsp cayenne pepper, ground
- 1/2-1 cup white wine
- salt & pepper
- cheese (I used TJ’s Shaved Parmesan, Asiago and Romano blend)
Start by thawing and cleaning the shrimp. I had to remove the shells, devein and butterfly mine, but it didn’t take too long. I placed the frozen shrimp in a bowl of water to speed up the thawing process. I seasoned my shrimp with salt, pepper, vegetable oil, garlic paste and ground cayenne and I let it marinate for 10-15 minutes to absorb the flavors. Meanwhile, I snapped the asparagus ends, cut it into 1-2″ pieces and also started cooking my pasta.
Add the white wine and let boil for a few minutes, while scraping down the pan. Add the strained pasta and mix until it’s all covered with the sauce. Plate, top with cheese and serve immediately with a glass of white wine 🙂
This was a delicious pasta dish, light and with just enough spice. I will definitely be making it again, unless I forget about the pasta in the mean time 😉
How often do you turn to pasta for a quick dinner?