Penne With Shrimp, Asparagus, Serrano And Mint
serves 2-4
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1/2 pound whole wheat penne
3 tablespoons olive oil
1/2 serrano chile, thinly sliced
2 cloves garlic, thinly sliced
1 1/2 pounds asparagus, cut into 1-inch pieces
1 pound shrimp, peeled and deveined
15 mint leaves, chopped
prep: 20 minutes
total: 40 minutes
large pot
colander
large sauté pan
1. Bring a large pot of water and 2 teaspoons salt to a boil. Prep all the ingredients except the mint. Keep the shrimp on ice until you’re ready to cook them. When the water boils, add the pasta and cook until it’s al dente. Drain the pasta, reserving 1 cup of the pasta water.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the serrano and garlic and stir. Cook, stirring constantly, until you can smell the garlic, a minute or so. Don’t let the garlic brown.
3. Add the asparagus and stir. Season the asparagus with a sprinkling of salt and pepper, then leave it alone to cook 2 minutes.
4. Add the shrimp and stir so that they make contact with the bottom of the pan. Let them sit for 30 seconds or so, then cook, stirring once or twice, until the shrimp turn opaque and lightly brown, about 2 minutes.
5. Pour about 1/4 cup of the pasta water to the shrimp and asparagus. Drain the pasta and add it to the pan with the sauce. Cook, stirring often, until there is just enough liquid in the bottom of the pan to coat the pasta, 1-2 minutes. Add more pasta water if the sauce seems dry. Stir in the mint and serve.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the serrano and garlic and stir. Cook, stirring constantly, until you can smell the garlic, a minute or so. Don’t let the garlic brown.
3. Add the asparagus and stir. Season the asparagus with a sprinkling of salt and pepper, then leave it alone to cook 2 minutes.
4. Add the shrimp and stir so that they make contact with the bottom of the pan. Let them sit for 30 seconds or so, then cook, stirring once or twice, until the shrimp turn opaque and lightly brown, about 2 minutes.
5. Pour about 1/4 cup of the pasta water to the shrimp and asparagus. Drain the pasta and add it to the pan with the sauce. Cook, stirring often, until there is just enough liquid in the bottom of the pan to coat the pasta, 1-2 minutes. Add more pasta water if the sauce seems dry. Stir in the mint and serve.
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