Japanese Pasta with Shrimp and Asparagus
Servings 2 people
Equipment
- 1 Large pot
- 1 Hot Plate
- 1 large skillet
- 1 Plate
- 1 Pair of tongs
- 1 Strainer
Ingredients
- 1/4 Red Onion
- 1 Tablespoon Garlic
- 6 Ounces Asparagus
- 10 Shrimp
- Pinch Salt
- Pinch Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Tablespoons Butter
- 1/4 Cup Broth
- 1 Tablespoon Soy Sauce
- 8 Ounces Pasta
Instructions
Preparation
- Gather all ingredients
- Plug in a hot plate
- Turn the hot plate on high
- Fill a pot halfway with water
- Place the pot on the hot plate
- Cut 1/4 Red Onion into thin slices
- Cut Asparagus diagonally to separate spears and stalks
- Sprinkle a pinch of salt and pepper onto raw shrimp
Pasta
- Once the water in the pot is boiling add salt
- Place pasta into the pot
- Cook pasta for 8-10 minutes stirring occasionally
- Empty pot of pasta into a strainer
Shrimp
- Place Skillet on hot pot
- Turn hot pot to medium or 4
- Add 1 Tablespoon of olive oil
- Once the pot is hot add the shrimp
- After 2-3 minutes, when the shrimp rises from the bottom, flip
- Cook the other side of the shrimp for 2-3 minutes
- Remove shrimp from the skillet and onto a plate
Vegetables
- Turn skillet to medium-low
- Add butter to the skillet
- Add cut-up red onion and 1 tablespoon of garlic to the skillet
- Sauté red onion and garlic for 1 minute
- Increase heat of skillet to medium
- Add the bottoms, stalks, of asparagus to the skillet
- Sauté all together for 3 minutes
- Add the tops, spears, of asparagus to the skillet
- Cook all together for 1 minute
Combining
- Add shrimp back to the skillet
- Add 1/4 cup of broth
- Increase the heat of the skillet to medium-high
- Add a Tablespoon of soy sauce to the skillet
- Add cooked pasta to the skillet
- Combine all the ingredients in the skillet
- Turn off the hot plate
- Unplug the hot plate
- Place food onto a plate
- Enjoy!