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Lemongrass Asparagus Pasta with Shrimp

Lemongrass Asparagus Pasta with Shrimp by SeasonWithSpice.com

“I’m not feeling well.”

“You always say that before you start writing,” Reese replied, shaking her head. “Just type ‘lemongrass asparagus pasta with shrimp’, and go from there.” 

“No, I’m serious.” I felt dizzy and nauseous, and grabbed the side of my desk. 

The bedroom and bathroom doors suddenly rattled, and I realized the building was swaying back and forth, east to west.  I looked over at Reese, and she was already standing up digging for her phone.  We ran out and down the 25 flights of stairs, feeling the earthquake continue under our feet for another few minutes.

Lemongrass Asparagus Pasta with Shrimp by SeasonWithSpice.com

Our last meal was Lemongrass Asparagus Pasta with Shrimp

Wednesday’s 8.6 megaquake off Sumatra was one of the biggest earthquakes felt in Penang in the past century.  And even though the shaking wasn’t severe enough to produce more than some minor cracks, the thought of a last meal does cross your mind momentarily as you run down the stairs of a building not built to withstand earthquakes. 

Of all the days, it had to be a healthy pasta dish.  Why not pineapple rum cocktails or a few scoops of smoky vanilla ice cream?  That’s the way to go.  But then I thought – as I carefully ran down the narrow stairwell – if I had two minutes to get down these stairs, alcohol or ice cream probably wouldn’t have been the best choice.

Lemongrass Asparagus Pasta with Shrimp by SeasonWithSpice.com

Lemongrass is a well known spice in Southeast Asian cooking, but the fragrant herb also complements many Western dishes like vegetable soups, salads, roasted chicken, and pastas. You can use both fresh lemongrass or lemongrass powder.

A delicious and healthy alternative to the usual cream or tomato based pasta sauces is an olive oil sauce with lemongrass.  You’ll be licking your plate, enjoying the earthy citrus flavor of the spice, sautéed in olive oil with garlic and red onion, and combined with black pepper, balsamic vinegar, red chili flakes, butter, and parmesan cheese. 

Let’s just say, Lemongrass Asparagus Pasta with Shrimp is a dish to remember

Lemongrass Asparagus Pasta with Shrimp by Season with Spice
Makes one serving

Ingredients:
1 serving of pasta noodles
2-3 tbsp olive oil
1 lemongrass stalk* or 1 tsp of Season with Spice's Lemongrass Powder
1 clove of garlic - peeled and chopped finely
1/2 small red onion – roughly chopped
8 large asparagus - snapped into 2 inch length pieces*
1/4 red bell pepper – sliced into strips
5 prawns (shrimp) – shelled and deveined
1 tsp balsamic vinegar
1/2 tbsp butter
Freshly ground Season with Spice's Tellicherry black pepper
Salt to taste
Parmesan cheese
Red chili flakes

Method:
1. Start by boiling the pasta.
2. While the pasta is boiling, heat olive oil on a frying pan on medium-high fire. Add in lemongrass, garlic, and onion, and sauté until aromatic (about a minute).
3. Add in the harder pieces of asparagus (the lower parts of the stalk), and sauté for about one minute. Then add in the rest of the asparagus, and the red bell pepper strips, and sauté for another minute. If the pan gets too dry, add a bit of water. Finally, add in shrimp and cook one side for a minute, and then flip them and cook the other side.
4. Asparagus spears should be tender at this point. Test by using your spatula to cut through one of the spears. It should be easy to cut, but still crunchy. If not, sauté for another minute or two.
5. When ingredients are cooked, turn fire off, and mix in butter, balsamic vinegar, salt, and black pepper.
6. When pasta is ready, add to a bowl along with the sautéed ingredients. Then generously sprinkle parmesan, black pepper, and red chili flakes top, along with a drizzle of olive oil.

Notes:
1. If you are using fresh lemongrass stalk, remove the outer leaves removed and trim ends off, then chop the remaining stalk finely.
2. If you are using our Lemongrass powder, add in the powder toward the end of cooking at Step 5.

*Tip: Snapping Asparagus 
Starting at the tip of the asparagus, bend the stem and snap off about a 2-inch length piece (a fresh asparagus should snap easily). Keep snapping off 2-inch pieces until you come to the resistance point where it is too fibrous to snap. Discard the fibrous ends of the asparagus (or you can peel the fibrous part and add it to a soup).

10 comments:

BiteMyCake said...

this is such a beautiful meal and thank God you're ok! I hope people are well there, it could have been a lot worse

Rosa May said...

A wonderfil pasta dish! Good to know that you are doing well...

Cheers,

Rosa

Maja Matus said...

Mark, I adore this dish! I hope everything is OK :)

Shari Mukherjee said...

This looks incredible!!!

I've never experienced an earth-quake...but I can imagine they're very scary!!! Glad you're safe!

Kankana said...

I heard about the earthquake and can you believe that even my parents felt a slight bit of that in Kolkata! Thank god you guys are fine and I hope everything else is ok. I would say.. now go ahead have some rum cocktail!
Talking of the pasta.. that is one of my fav meal and with shrimp .. absolute favorite :)

Season with Spice said...

All fine, Maja. Probably more excitement than any danger

Season with Spice said...

Thanks Shari. Highrise buildings are definitely not the best places to be during one

Season with Spice said...

Wow, all the way up in Kolkata? Really thankful this big one didn't generate a tsunami

Nikki Krauthamer said...

I made this pasta with my boyfriend this weekend. It was so good! It was incredibly easy to make and had a really awesome flavor. Precooked frozen shrimp from Trader Joes helped with cooking time. I didn't really know what lemon grass is or where to buy it, so I just used lemon and lemon zest instead which worked out very well. I love lemony pasta with a zesty kick. Great recipe thank you!

Nikki
www.HealthyMindHappyLife.org

Season with Spice said...

Thanks Nikki! Zest is a great idea, but if you can find lemongrass at your local Asian grocery store (and many mainstream grocery stores now), give the herb a try. It will add an entirely new flavor to your pasta dishes.

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