Lemony shrimp and asparagus pasta

2 cups water

2 tsp red chili flakes

5 cloves garlic

parmesan cheese

4 slices of lemon

2 tbs olive oil

350 g pasta of your choice

2 tbs butter

salt

2 tbs heavy cream

pepper

15 pieces of asparagus

1/2 cup ricotta cheese

300 g shrimp

Step 1

Heat a saucepan over medium high. remove the shells and tail from your shrimp, and the stocks from your asparagus. add the shrimp shells/tails and asparagus stocks to the saucepan with a pinch of salt and 2 cups of water. allow the liquid to come up to a boil, then reduce the heat to low. simmer while you make the pasta, 15-20 minutes, allowing the stock to reduce in quantity slightly.

Step 2

Season the shrimp with a pinch of salt and pepper, and the pepper flakes. heat a large pan over medium high heat. once hot, add about 1 tbs olive oil. add the shrimp and cook for 1-2 minutes on each side, then remove from the pan - keep as much juice and oil from the shrimp that you can.

Step 3

Add 1 tbs of butter to the pan, and once melted, add the lemon slices. allow the lemon to darken and caramelize, about 2-3 minutes on each side, then remove from the pan. chop the caramelized lemon up finely (almost into a paste) and reserve.

Step 4

Add the remaining olive oil and butter to the pan, then add the asparagus. sauté for 3-5 minutes, adding the minced caramelized lemon and minced garlic during the last minute of cooking.

Step 5

Stir the shrimp back into the pan, and strain the shrimp tail broth directly on top of it, along with a pinch of salt and pepper. simmer for 2-3 minutes or until it thickens slightly. add the cooked pasta and heavy cream, and allow it to simmer in the sauce for 3-5 minutes or until the pasta is fully cooked and tender. stir in the ricotta cheese and, only if needed, stir in some of the pasta water (up to 1/2 cup) to create a creamy sauce. simmer for another 1-3 minutes, or until the sauce thickens. garnish with parmesan cheese and serve immediately.