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This
tasty pasta dish is incredibly simple to make, and can be
whipped up in 15 minutes.
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| 8
oz (240g) dried spaghetti |
| 12
asparagus spears, woody ends removed and spears halved |
| 3
tablespoons extra
virgin olive oil |
| 2
cloves garlic—finely
chopped |
| 24
precooked peeled shrimp |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
| 1
teaspoon sea salt |
| Lemon
wedges for squeezing |
BRING
a large pot of lightly salted water to a boil. ADD the pasta
and cook according to package directions, adding the asparagus
to the pot for the final 5 minutes of cooking. WHILE the
pasta is cooking, heat the olive oil in a skillet over medium
heat and cook the garlic, stirring occasionally, for 1 minute.
ADD the shrimp and cook for 40 seconds, stirring. REMOVE
from the heat and stir through the parsley and salt. ADD
the drained pasta and asparagus and toss together gently
to combine well. SERVE with lemon wedges for squeezing.
Variations:
Use green beans or strips of green pepper instead of the
asparagus.
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