Boil the pasta. You should be careful of oversalting the water, but by salting it properly, it becomes a lot more tasty. Cook the pasta to your desired degree of doneness.
I used Spaghettini today. It's thinner than spaghetti and combines well with the sauce.
Cut the tips and root ends off the asparagus spears, shave off the scales, and cut diagonally into 5-6 cm pieces. Blanch in salted water until it's just a bit under-cooked.
Peel and de-vein the shrimp and wash well. Slice the onion thinly. Slice the garlic thickly. Chop up the parsley. Slice the lemon for garnish.
When there are 3 minutes remaining to the pasta from Step 1, add 3 tablespoons of oil to a pan and heat. Add the garlic, red pepper, and onion, and saute.
Add the shrimp to the pan. When they turn a little pink, add the sherry and mix. Add the blanched asparagus and season with a little salt.
Transfer the cooked pasta out of the pot with tongs and into the pan without draining. Adjust the seasoning with salt and pepper, and add plenty of lemon juice.
Transfer to serving plates and drizzle plenty of olive oil. Sprinkle with parsley all over the pasta and the plate. Top with lemon slices.
Story Behind this Recipe
I wanted to make a refreshing lemon flavored pasta.
Don't overcook the shrimp or they will turn tough. The pasta can be al dente when you transfer it to the pan, since you'll continue cooking it. The pasta will taste better if you salt it generously. If you add oil that may seem like too much at the end, the pasta will be moist and delicious.