Spaghetti with Shrimp, Asparagus, and Ginger

Preparation info

  • Difficulty


  • Makes


    Servings; Can be Doubled

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

This Asian-inspired topping for pasta comes together so quickly, it can be prepared while the spaghetti cooks, but remember to stir the gluten-free pasta frequently to prevent it from sticking to itself.


  • Gluten-free spaghetti, 6 oz (185 g)
  • Vegetable oil, 1 tablespoon
  • Fresh ginger, 3 tablespoons minced
  • Slender asparagus, 1 large bunch (about 12 oz/375 g), ends trimmed, cut into 1½-inch (4-cm) lengths
  • Jumbo shrimp, (16–20 per pound), 10 oz (315 g), peeled and deveined
  • Kosher salt and freshly ground pepper
  • Asian sesame oil, 2 tablespoons
  • Green onions, 5, white and light green part thinly sliced
  • Asian chile paste, such as sambal oelek or Sriracha, 1 teaspoon
  • Fresh cilantro, cup (½ oz/15 g) chopped


  1. Add the spaghetti to a large pot of boiling salted water and stir well. Cook, stirring frequently, until the pasta is al dente, about 8 minutes.
  2. Meanwhile, in a large nonstick frying pan over medium-high heat, warm the vegetable oil. Add the ginger and then the asparagus and cook for 1 minute. Add the shrimp, sprinkle with salt and black pepper, and sauté until the shrimp are just cooked through and the asparagus are crisp-tender, about 6 minutes.
  3. Remove ½ cup (4 fl oz/125 ml) of the pasta cooking water and reserve. Drain the pasta, and then add to the frying pan. Add the sesame oil, green onions, and chili paste and stir to coat; add pasta liquid as needed to moisten. Season to taste with salt and pepper. Divide the pasta between 2 warmed plates. Sprinkle with the cilantro and serve right away.