Pasta with Argentine shrimp and chili
1 serving
15 minutes
Pasta with Argentine shrimp and chili is a refined blend of Mediterranean elegance and vibrant South American temperament. Italian cuisine is renowned for its simple yet exquisite dishes, and this recipe is no exception. Tender shrimp infused with the aromas of lime, lemongrass, and garlic gain a spicy note from red chili, creating a delightful palette of flavors. The dish is complemented by spinach fettuccine pasta that harmoniously ties all the ingredients together while adding freshness. Young asparagus brings a crunchy texture and light sweetness, while olive oil unites everything into a symphony of flavors. This is the perfect dish for a Mediterranean-style dinner, offering a balance between the tenderness of seafood and the mild spiciness of spices.
1
Pour olive oil into a wok pan, add finely chopped garlic, finely chopped chili, lemongrass (can be cut in half), and lime leaves. Stir on low heat.
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Kaffir lime leaves: 2 pieces
- Lemongrass: 1 stem
- Olive oil: 3 tablespoons
2
At this time, it is necessary to boil the pasta for 7-10 minutes until al dente. It should be salted while boiling.
- Spinach fettuccine: 60 g
- Salt: to taste
3
While the spices are heating and the pasta is cooking, you need to clean the shrimp.
- Shrimp: 5 piece
4
Add cleaned shrimp to the spices, increase the heat. Stir, remove lime and lemongrass leaves. Add young asparagus (cut into medium pieces beforehand). Stir. This should take no more than three minutes.
- Shrimp: 5 piece
- Kaffir lime leaves: 2 pieces
- Lemongrass: 1 stem
- Fresh asparagus: 1 bunch
5
Drain the water from the pasta, place it in a wok pan, reduce the heat, stir and serve!
- Spinach fettuccine: 60 g