Rotelle coi Gameberi e Asparagi (Rotelle with Shrimp and Asparagus)

Shrimp is a rare treat in this household, since the Kidlet is allergic to it, but the other day I had a chance to indulge and I took it. This is heavily adapted from tagliatelle coi gamberi e asparagi; apart from changing the pasta shape, I switched from boiling the asparagus separately to sauteeing it with the shrimp, and then boiling the asparagus trimmings to add a bit more flavour.

I was cooking just for myself, so I scaled it down; I have used the original recipe here.

Rotelle coi Gameberi e Asparagi

Adapted from The Classic Pasta Cookbook, p.98

Ingredients

• 1 lb rotelle
• ¾ lb asparagus, whole
  
• ¼ C olive oil
• 2 cloves garlic, minced
• ¾ lb raw shrimp, peeled, deveined, and chopped into ½" pieces
• salt and freshly ground black pepper
• 2 tbsp butter, at room temperature
  

Directions

1. Put on some salted water to boil, for the pasta.
2. Break the ends off the asparagus and reserve them; cut the rest of the asparagus into 1" pieces.
   
3. Heat the oil in a large, deep skillet over medium heat.
4. Add the cut asparagus and garlic and cook until the garlic is fragrant and the asparagus just starting to soften, 1-2 minutes.
5. Add the shrimp, season generously with black pepper. and cook, stirring often, until the shrimp is cooked through; remove from the heat.
6. Once the water boils, add the pasta and asparagus trimmings. Cook until the pasta is al dente; drain, reserving half a cup of water. Discard the asparagus trimmings.
7. Add the water to the skillet and return to the heat until it has mostly cooked off. (You can do this while the shrimp is still cooking if the pasta finishes early.)
8. Add the pasta to the skillet, toss with the sauce, and serve.