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.
Jumbo shrimp, (16–20per pound), 10oz (315g), peeled and deveined
Kosher salt and freshly ground pepper
Asian sesame oil, 2tablespoons
Green onions, 5, white and light green part thinly sliced
Asian chile paste, such as sambal oelek or Sriracha, 1teaspoon
Fresh cilantro, ⅓cup (½oz/15g) chopped
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.
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.
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.