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weight shrimp salt black pepper olive oil shallots garlic tomatoes red chili flakes tomatoes vinegar fresh mint hemp seeds
Viewed: 38 - Published at: 9 years agoIngredients
- 8 ounces, weight Gluten Free Pasta (I Use Andean Dream Quinoa Macaroni)
- 1 pound Asparagus, Tough Ends Trimmed Off, Cut Into 1-inch Pieces
- 1/2 pounds Wild, Peeled, Deveined Shrimp With 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 Olive Oil, Divided
- 2 Large Shallots, Thinly Sliced
- 2 cloves Garlic, Thinly Sliced
- 1 pint Cherry Tomatoes, Halved
- 1/2 teaspoons Red Chili Flakes
- 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)
Method
- 1. Bring a large pot of salted water to boil. Cook the pasta according to the package directions. During the last 3 minutes of cooking, add the asparagus and finish cooking. Drain well and set aside.
- 2. Meanwhile, heat an indoor or outdoor grill pan until smoking hot. Season the shrimp with sea salt, black pepper and half of the olive oil and add it to the grill pan. Grill until shrimp are curled and lightly charred on both sides, about 3 minutes total. Remove to a bowl.
- 3. 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, about 5 minutes. Season generously with sea salt.
- 4. Remove the pan from the heat and add the cooked shrimp, pasta-asparagus mixture, sun-dried tomatoes, balsamic, and half the mint and hemp seeds, if using. Toss to combine and season to taste.
- 5. Transfer to a serving platter and garnish with the remaining mint and hemp seeds, if using. Eat warm or at room temperature.
