I don’t eat a lot of pasta these days, but this quick shrimp pasta with garlic and asparagus was just too good to resist. I got a huge craving for pasta the other day and we had barely anything in the fridge. I opened the freezer and a pack of shrimps was looking back at me and voilá, this insanely quick and delish pasta was born. I don’t eat gluten at the moment as you may have noticed hehe and I just wanted to shout out Rummo’s glutenfree pasta. In a blind test, you can’t even tell the difference. Not even my dad could. Also, it’s not packed with starchy bullshit such as corn and potato flour, as most gluten-free pasta is, but instead made from whole-grain rice powder.
Trust your tastebuds
You don’t need a lot of ingredients to make good pasta. Take pasta Aglio e olio as an example. This is basically the same base, but with added protein and vegetables. It’s truly amazing and so simple to make. When making this pasta I highly encourage you to trust your tastebuds instead of following exact measures. Some people like lots of garlic while others just want to sense a hint of it. Some people tolerate spicy food better than others, so start carefully with the chili and add up until you reached the desired level of spiciness. Most importantly, please remember to cook the pasta al dente. If you plan to blend it into the sauce and heat in the pan at the end, cook it 1-2 minutes under al dente, and it will reach al dente in the pan.
Hope you like it,
Michelle
Check out these quick and delish pasta recipes as well
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Quick shrimp pasta with garlic and asparagus
- August 25, 2020
- 4
- 30 min
- Print this
Ingredients
- 450g shrimps
- 2 tbsp butter
- 4 garlic cloves
- 1 pack green asparagus
- 1 red chili
- 1 dl oat cream
- 1 dl shredded pecorino
- 1 tsp Italian seasoning
- Fresh parsley
- Squeeze of lemon
- Salt & Pepper
- Rummo gluten-free pasta
Directions
- Step 1
- Cook the pasta in salted water for 9 minutes and not a minute more.
- Step 2
- Meanwhile, chop the garlic and chili into tiny pieces.
- Step 3
- Melt the butter and let it brown a tiny bit and add the asparagus, garlic, and chili and stir on low heat for a few minutes.
- Step 4
- Add the shrimps and Italian seasoning, salt & pepper, and stir some more before you add the cream and pecorino + save some for topping.
- Step 5
- By now the pasta should be ready, drain it but save 0.5 dl pasta water and add the pasta plus the water to the sauce and add a squeeze of lemon.
- Step 6
- Top the pasta with fresh-cut parsley and some more pecorino.
- Step 7
- Enjoy this fabulous pasta.
