Spicy Shrimp and Asparagus Pasta

Spicy foods, shrimp and pasta, and even a dash of curry.  WOW!!! Some of my favorite things all cooked up together.  I love it!  How could I not, after all?  This dish is originally from the Tuscany Valley in Italy.  The Tuscany Valley is a beautiful part of Italy too, and is one of my favorite places in Italy, although, it has been such a long time since I’ve been to Italy.  I might just have to go back again sometime very soon and see if it is still one of my favorites.  🙂  I believe this dish was just custom made with me in mind.

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Spicy Shrimp and Asparagus Pasta

(Pasta con i Gamberi e Gli Aspargi)

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Cook your favorite pasta per the directions on the package.  I chose angel hair for this particular dish, but it doesn’t really matter what kind of pasta you choose.

4 TBSP olive oil

1 1/2 TBSP garlic

1 lb asparagus, trimmed and cut into pieces about 1 inch in size

1 large shallot, chopped fine

3 TBSP parsley, chopped fine

2-3 TBSP sun-dried tomatoes, chopped rough

1 tsp curry, hot or mild, depending on your taste

1 tsp red pepper flakes, or to taste

1- 1 1/2 lbs large shrimp, peeled and deveined

1/2 cup brandy

1/2 cup lemon juice

1 cup tomato sauce

salt & pepper to taste

top with Parmigiano cheese and parsley, optional

 

Heat the olive oil and add the garlic.  On a medium-high heat, cook for about 2 minutes, then add the shallots, sun-dried tomatoes, asparagus and seasonings.

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Cook for about 3 minutes, then add the shrimp and continue cooking until the shrimp are completely cooked and have turned pink.

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Once the shrimp are cooked pour in the brandy and continue to cook for about 2 more minutes.  Be careful to prevent flair-ups when pouring in the brandy.

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After the liquid has cooked down to about 1/2, remove the shrimp and set them aside.  Then add the tomato sauce and the lemon juice.  Bring to a boil, then reduce the heat to a simmer and continue to cook for another 7-10 minutes.  Add about half the parsley and stir in.

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Right before you are ready to serve, add the shrimp back to the sauce.  Serve over your favorite pasta, and top with Parmigiano cheese and the rest of the parsley, if you so desire.

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Depending on your appetite, serve it with a small side salad and some garlic bread (I served it with my garlic cheese bread) and a smooth red wine.  Delicioso!  Mangia!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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