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Ingredients requirements - Shrimp and Asparagus Lemon Flavored Pasta:
- Provide 8 large for Shrimp
- Provide 6 large - spears Asparagus
- Require 1 bit less than 1/4 Red onion
- Make ready 200 grams for Pasta (of your choice)
- Need 1 dash for Red pepper
- Prepare 4 - to 5 cloves Garlic
- Get 1 tsp - Sherry (or white wine, or sake)
- Prepare 1 of Olive oil (extra virgin)
- Give 1 for Salt and pepper
- Get 1 dash Parsley (roughtly chopped)
- Take 1 of Lemon (for garnish and juice)
Shrimp and Asparagus Lemon Flavored Pasta how to cook:
- Boil the pasta. You should be careful of oversalting the water, but by salting it properly, it becomes a lot more tasty. Cook the pasta to your desired degree of doneness.
- I used Spaghettini today. It's thinner than spaghetti and combines well with the sauce.
- Cut the tips and root ends off the asparagus spears, shave off the scales, and cut diagonally into 5-6 cm pieces. Blanch in salted water until it's just a bit under-cooked.
- Peel and de-vein the shrimp and wash well. Slice the onion thinly. Slice the garlic thickly. Chop up the parsley. Slice the lemon for garnish.
- When there are 3 minutes remaining to the pasta from Step 1, add 3 tablespoons of oil to a pan and heat. Add the garlic, red pepper, and onion, and saute.
- Add the shrimp to the pan. When they turn a little pink, add the sherry and mix. Add the blanched asparagus and season with a little salt.
- Transfer the cooked pasta out of the pot with tongs and into the pan without draining. Adjust the seasoning with salt and pepper, and add plenty of lemon juice.
- Transfer to serving plates and drizzle plenty of olive oil. Sprinkle with parsley all over the pasta and the plate. Top with lemon slices.
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