Pasta with asparagus and shrimp


It is asparagus season. In our region mostly white asparagus is grown, but I really like the green one. Of course it doesn’t hurt that green asparagus does not need peeling. Our quick go-to recipe for green asparagus is to put it on a baking sheet with olive oil, salt and pepper and bake it until tender or a little bit crisp at the tips, and eat it just like that. But what I want to show you today is a wonderful pasta dish with asparagus and shrimp, a recipe from our good friend Pascale. Here is what you’ll need:

  • olive oil
  • 1 onion
  • 2-3 gloves garlic
  • 1 tbs sesame seeds
  • sesame oil
  • 1 pound asparagus
  • 100g pees
  • 300g shrimps
  • juice from 1 lemon
  • 300g angel hair pasta (spaghettini, spaghetti extra thin)
  • fresh parsley
  • Parmesan cheese
  • salt, pepper
  1. Heat some olive oil in a large pan and saute finely chopped onion and garlic until tender with a pinch of salt. Add sesame seeds.
  2. Wash asparagus and break off the lower wooden ends. Cut the asparagus into 2-3 cm long pieces, putting the tips aside. Add the asparagus to the onion mix, except the tips. Saute until asparagus starts to get tender.
  3. Add pees and shrimps and asparagus tips.
  4. Put water to boil and cook pasta according to instructions al dente.
  5. When shrimps are cooked through, switch off heat, and add pasta, lemon juice and sesame oil to the pan. Mix well.
  6. Serve with finely chopped parsley and grated Parmesan cheese. If you like sprinkle with freshly ground pepper.

Bon Appetit!