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Pasta with Shrimp and Asparagus in a Light Curry Sauce
Ingredients
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1 large shallot, about 1/4 cup, finely chopped
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3 garlic cloves, finely chopped
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1 tablespoon lemon zest
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3 tablespoons lemon juice or to taste
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3 tablespoons extra virgin olive oil
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1/2 teaspoon salt or to taste
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2 teaspoons curry powder or to taste
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1/4 cup oil-packed sun-dried tomatoes, cut into thin strips
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6 ounces plain, low fat yogurt
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1 pound large shrimp, peeled and deveined
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12 ounces vegetable rotini or your favorite pasta
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1 pound asparagus spears, cut diagonally into 2- inch lengths
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1/4 cup cilantro, coarsely chopped
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1/4 cup slivered almonds, lightly toasted
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6 lemon slices and fresh cilantro sprigs for garnish
Preparation
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Put a large pot of lightly salted water on to boil for the shrimp and pasta.
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Combine shallots, garlic, lemon zest and juice, olive oil, salt, curry powder, sundried tomatoes, and yogurt into a small bowl. Mix well, set aside.
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Rinse shrimp under cold running water, then cook in boiling water until just pink. Remove shrimp with a slotted spoon and toss with shallot mixture. When pasta water returns to the boil, cook pasta until almost done. Add asparagus and continue to boil for 3 minutes or until pasta is al dente. Drain pasta, reserving 1 cup of the pasta water, and toss pasta with the shrimp and shallot mixture. Add enough of the reserved pasta water to make the dish saucy. Add the fresh cilantro and toss.
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Serve garnished with almonds, cilantro sprigs and lemon slices.
