Spaghetti with Shrimp, Asparagus, and Ginger

Name: Spaghetti with Shrimp, Asparagus, and Ginger
Ingredients: Asian sesame oil, 2 tablespoons; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Jumbo shrimp, (16–20 per pound), 10 oz (315 g), peeled and deveined; Slender asparagus, 1 large bunch (about 12 oz/375 g), ends trimmed, cut into 1½-inch (4-cm) lengths; Fresh ginger, 3 tablespoons minced; Vegetable oil, 1 tablespoon; Gluten-free spaghetti, 6 oz (185 g); Fresh cilantro, ⅓ cup (½ oz/15 g) chopped; Green onions, 5, white and light green part thinly sliced; Asian chile paste, such as sambal oelek or Sriracha, 1 teaspoon; Asian chile paste, such as sambal oelek or Sriracha, 1 teaspoon; Asian chile paste, such as sambal oelek or Sriracha, 1 teaspoon

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

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.

Ingredients

Gluten-free spaghetti, 6 oz (185 g)
Vegetable oil, 1 tablespoon<

Dinner
Gluten-free

Method

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