Ingredients

The following ingredients have 4 Servings
  • 8 ounces short gluten-free pasta
  • 1 pound asparagus (trimmed and cut into 1-inch pieces)
  • ½ pound wild peeled deveined shrimp (tail on)
  • Sea salt
  • Black pepper
  • 2 tablespoons Colavita Organic Extra Virgin Olive Oil (divided)
  • 2 large shallots (thinly sliced)
  • 2 garlic cloves (thinly sliced)
  • ½ teaspoon red chili flakes
  • 1 pint cherry tomatoes (halved)
  • 1 cup Colavita sundried tomatoes in olive oil (thinly sliced)
  • 2 tablespoons Colavita Balsamic Vinegar
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon hemp seeds (optional)

Instruction

  • Bring a large pot of salted water to boil. Cook the pasta according to the package directions. During the last 3 minutes of cooking, add the asparagus. Drain well and set aside.
  • Meanwhile, heat an indoor or outdoor grill pan until smoking hot. Season the shrimp with sea salt, black pepper and 1 tablespoon of the olive oil, grill until curled and lightly charred on both sides, about 3 minutes total. Remove to a bowl.
  • Heat the remaining olive oil in a large skillet. Add the shallots, garlic, cherry tomatoes, and red chili flakes to the pan. Cook until the shallots are soft and the tomatoes are beginning to release their juices, 5 minutes. Season generously with sea salt. Remove the pan from the heat and add the cooked shrimp, pasta-asparagus mixture, sundried tomatoes, balsamic, and half the mint and hemp seeds, if using. Toss to combine and season to taste.
  • Transfer to a serving platter and garnish with the remaining mint and hemp seeds, if using. Eat warm or at room temperature.