Ingredients
Scale
- 8 ounces short (gluten-free pasta)
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- ½ pound wild peeled deveined shrimp (tail on)
- Sea salt (I used Rachel Ray Salt from the Sea Grinder)
- Black pepper (I used Rachel Ray Malabar Pepper Grinder)
- 2 tablespoons Colavita Organic Extra Virgin Olive Oil (divided)
- 2 large shallots (thinly sliced)
- 2 garlic cloves (thinly sliced)
- ½ teaspoon red chili flakes
- 1 pint cherry tomatoes (halved)
- 1 cup Colavita sundried tomatoes in olive oil (thinly sliced)
- 2 tablespoons Colavita Balsamic Vinegar
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon hemp seeds (optional)
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to packages directions. During the last 3 minutes of cooking, add the asparagus. Drain well and set aside.
- Meanwhile, heat an indoor or outdoor grill pan until smoking hot. Season the shrimp with sea salt, black pepper and 1 tablespoon of the olive oil, grill until curled and lightly charred on both sides, about 3 minutes total. Remove to a bowl.
- Heat the remaining olive oil in a large skillet. Add the shallots, garlic, cherry tomatoes, and red chili flakes to the pan. Cook until the shallots are soft and the tomatoes are beginning to release their juices, 5 minutes. Season generously with sea salt. Remove the pan from the heat and add the cooked shrimp, pasta-asparagus mixture, sundried tomatoes, balsamic, and half the mint and hemp seeds, if using. Toss to combine and season to taste.
- Transfer to a serving platter and garnish with the remaining mint and hemp seeds, if using. Eat warm or at room temperature.
- Category: Main, Side
- Cuisine: Italian-Inspired