Shrimp Spaghetti with Asparagus and Burst Tomatoes

Ingredients

• 320 g shrimp
• 140 g spaghetti
• 250 g cherry tomatoes
• 200 g asparagus
• 1.5 tbsp extra-virgin olive oil
• 4 cloves garlic
• 10 g fresh parsley
• 0.2 tsp fine sea salt

Instructions

1. Cook the spaghetti in well-salted boiling water for 1 minute less than the package time. Snap the woody ends off the asparagus, cut the spears into 4 cm lengths and drop them into the same pot for the final 2 minutes. Reserve a mug of the cooking water, then drain both together.
2. Pat the shrimp dry and season with the fine sea salt. Sear them in half the extra-virgin olive oil over high heat for 60 seconds a side, until opaque and curled into a loose C, then lift them onto a plate.
3. Reduce the heat to medium, add the remaining olive oil and the thinly sliced garlic, and cook 60 seconds until it smells sweet and turns pale gold at the edges.
4. Add the halved cherry tomatoes cut-side down and cook 4-5 minutes without stirring, until the skins split, the cut faces caramelise and the juice reduces into a syrupy base.
5. Add the drained spaghetti and asparagus with 100 ml of the reserved cooking water and toss vigorously for a minute, until the liquid thickens and coats every strand rather than pooling.
6. Off the heat, fold in the shrimp with any juices and the chopped fresh parsley. Loosen with another splash of pasta water if it tightens before it reaches the table.

Nutrition (per serving)

Calories

528

Protein

45.1 g

Fat

11.3 g

Carbs

64.7 g