Spicy Shrimp Pasta Salad with Asparagus and Sundried Tomatoes
Ingredients
227 gm
Elbow macaroni dry, gluten free
1 bunch
Asparagus
(trimmed and cut into 1-inch pieces)
1/2 bag (35-45 shrimp)
Shrimp, raw
(wild peeled deveined; tail on)
1 tsp
Salt
(Sea)
1/2 tsp
Black pepper
2 tbsp
Extra virgin olive oil, garlic-infused
(Colavita Organic Extra Virgin Olive Oil divided)
2 small shallot(s)
Shallots
(large; thinly sliced)
2 clove(s)
Garlic
(thinly sliced)
1/2 tsp
Korean red chili flakes
1 cup
Cherry Tomatoes
1 cup
Sun-dried tomatoes
(in olive oil thinly sliced)
2 tbsp
Balsamic vinegar
2 tbsp
Mint, fresh
(finely chopped fresh)
1 tbsp hulled
Hemp seeds, shelled
Instructions
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. 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.
