Fusilli with Asparagus and Shrimp

Here’s a tasty recipe for fusilli with asparagus and shrimp, a dish that celebrates the delicate flavors of the sea and the aromas of spring.

Ingredients

• 320 g of fusilli
• 400 g of fresh or frozen shrimp
• 300 g of asparagus
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• 1/2 glass of white wine
• Chopped parsley (optional)
• Grated lemon zest (optional for a fresh touch)

Preparation

1. Start by cleaning the asparagus: remove the hardest part of the stem and wash the spears under running water. Then cut them into rounds, leaving the tips whole.
2. In a large pan, sauté a clove of garlic in extra virgin olive oil. Add the asparagus, season lightly with salt, and let them cook, adding a bit of water to prevent sticking.
3. Meanwhile, clean the shrimp by removing the shell and intestine. In a second pan, sauté the other clove of garlic in oil and then add the shrimp. Sauté for a couple of minutes and deglaze with white wine. Let the alcohol evaporate and cook until the shrimp turn pink. Finally, remove the garlic.
4. Bring a pot of salted water to a boil and cook the fusilli until al dente. Drain the pasta and reserve a cup of the cooking water.
5. Add the asparagus to the shrimp in the larger pan, include the fusilli and mix well over high heat. If the mixture seems too dry, add some of the pasta’s cooking water.
6. Plate the fusilli, add a grind of fresh pepper and, if you like, some chopped parsley and grated lemon zest to refresh the dish.

Curiosity

Shrimp is one of the most precious and versatile ingredients in Mediterranean cuisine. Remember that shellfish cook very quickly, so it’s important not to overcook them to maintain their pleasant consistency and delicate taste. Moreover, the pairing of asparagus with pasta takes on a sophisticated note with the addition of shellfish, creating a perfect dish for special occasions or an elegant spring lunch.