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1
Boil the pasta.
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2
You should be careful of oversalting the water, but by salting it properly, it becomes a lot more tasty.
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3
Cook the pasta to your desired degree of doneness.
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4
I used Spaghettini today.
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5
It's thinner than spaghetti and combines well with the sauce.
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6
Cut the tips and root ends off the asparagus spears, shave off the scales, and cut diagonally into 5-6 cm pieces.
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7
Blanch in salted water until it's just a bit under-cooked.
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8
Peel and de-vein the shrimp and wash well.
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9
Slice the onion thinly.
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10
Slice the garlic thickly.
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11
Chop up the parsley.
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12
Slice the lemon for garnish.
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13
When there are 3 minutes remaining to the pasta from Step 1, add 3 tablespoons of oil to a pan and heat.
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14
Add the garlic, red pepper, and onion, and saute.
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15
Add the shrimp to the pan.
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16
When they turn a little pink, add the sherry and mix.
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17
Add the blanched asparagus and season with a little salt.
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18
Transfer the cooked pasta out of the pot with tongs and into the pan without draining.
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19
Adjust the seasoning with salt and pepper, and add plenty of lemon juice.
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20
Transfer to serving plates and drizzle plenty of olive oil.
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21
Sprinkle with parsley all over the pasta and the plate.
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22
Top with lemon slices.
