Fusilli with Asparagus and Shrimp

Here is a delicious recipe for fusilli with asparagus and shrimp, a dish that celebrates the delicate flavors of the sea and the scents of spring.

Ingredients

• 320 g fusilli
• 400 g fresh or frozen shrimp
• 300 g asparagus
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• 1/2 glass of white wine
• Chopped parsley (optional)
• Grated lemon zest (optional for a fresh touch)

Preparation

1. Start by cleaning the asparagus: remove the hardest part of the stem and wash the spears under running water. Then cut them into rounds, leaving the tips whole.
2. In a large skillet, sauté one clove of garlic in extra virgin olive oil. Add the asparagus, season lightly with salt, and let them cook, adding a little water to prevent sticking.
3. Meanwhile, clean the shrimp by removing the shell and intestine. In a second skillet, sauté the other clove of garlic in oil, then add the shrimp. Sauté for a couple of minutes and deglaze with white wine. Let the alcohol evaporate and cook until the shrimp turn pink. Finally, remove the garlic.
4. Bring a pot of salted water to a boil and cook the fusilli al dente. Drain the pasta, reserving a cup of the cooking water.
5. Combine the asparagus with the shrimp in the larger skillet, add the fusilli, and mix well over high heat. If the mixture is too dry, add a little of the pasta cooking water.
6. Plate the fusilli, add a grind of fresh pepper, and, if desired, chopped parsley and grated lemon zest for a touch of freshness.

Fun Facts

Shrimp is one of the most prized and versatile ingredients in Mediterranean cuisine. Remember that shellfish cook very quickly, so it is important not to overcook them to maintain their pleasant texture and delicate flavor. Additionally, pairing asparagus with pasta gains a sophisticated note thanks to the addition of shellfish, creating a dish perfect for special occasions or an elegant spring lunch.