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Spaghetti with shrimp, garlic, and asparagus (Polish-modern)

Pikantne Main Dishes Fusion cuisine 35 min Medium 21 wyświetleń ~59.35 PLN * - (0)
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Description

Delicate spaghetti with shrimp and spring asparagus is a modern Polish take on a classic seafood dish. Garlic, butter, and a splash of white wine combine with lemon and parsley, creating a bright, fresh sauce with a delicate creamy consistency. The dish is aromatic, with a distinct garlic-lemon accent, contrasting with the firm, green asparagus and juicy, pink shrimp. Serve with a light salad of young vegetables and a glass of chilled white wine; optionally sprinkle with parmesan or chili flakes for heat. This dish is perfect for a quick weeknight dinner as well as a simple, impressive meal for guests.

Ingredients Used

Ingredients (13)

Servings:
4
  • Spaghetti pasta 400 g
  • Shrimp 400 g
  • Garlic 4 ząbki (~20 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Lemon 1 szt. (~80 g)
  • Asparagus 200 g
  • Dry white wine 60 ml
  • 🌿 Przyprawy
  • Parsley 30 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parmesan 40 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~59.35 PLN (14.84 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: if the shrimp are frozen, place them in the refrigerator overnight or quickly thaw them under cold running water in a bowl, then dry with a paper towel. Peel and finely chop 4 cloves of garlic (or crush with a knife and chop), wash and vigorously dry the parsley, and chop it finely. Trim the tough ends of the asparagus by bending each where it naturally breaks; if the stems are thick, cut into pieces 3-4 cm long. Grate the zest of half a lemon if desired, and squeeze out the juice.

Ingredients: Garlic, Parsley, asparagus, Lemon
Tools: cutting board, sharp knife, paper towel. If the shrimp have shells and you want to leave them on, do this before frying; the flavor penetrates the meat more easily, but it's better to peel them when serving guests.

Cooking pasta

2

In a large pot, bring about 3 liters of water to a boil. Add 10 g of salt to the boiling water (it should be distinctly salty, like the sea). Drop in 400 g of spaghetti and stir immediately with a fork or wooden spoon to prevent the strands from sticking together. Cook for the time indicated on the package minus 1 minute (for example, if the package says 9-10 min, cook for 8-9 min) to achieve 'al dente'. 1-2 minutes before the cooking time is up, drain and reserve about 120 ml of the pasta cooking water (it will be useful for the sauce).

Ingredients: Spaghetti pasta, Salt
Use a large pot (at least 4 l) and a wooden spoon or tongs for stirring. Check the pasta 1-2 minutes before the end – it should be firm in the center when bitten lightly.

Frying

3

Heat a large skillet (26-28 cm) over medium heat. Pour in 30 g of canola oil. Add the chopped garlic and sauté for 30-40 seconds, stirring, until it becomes fragrant (be careful not to burn it – it should soften slightly and turn golden). Add 200 g of asparagus and sauté for 2-3 minutes, until tender and slightly browned. Push the ingredients to the side of the skillet, add the shrimp (drained) and sauté for 1.5-2 minutes on one side, until they start to turn pink, then flip and sauté for another 1-1.5 minutes until they are opaque and firm.

Ingredients: Rapeseed oil, Garlic, asparagus
Use a wide non-stick skillet; turn the shrimp with tongs. The shrimp are ready when the flesh is evenly pink and firm – do not fry them too long, or they will become rubbery.
4

Increase the heat slightly and pour 60 ml of dry white wine into the pan to deglaze the browned bits from the bottom. Cook for 1-2 minutes until most of the alcohol evaporates and the liquid volume reduces slightly. Add 20 g of butter and stir until it melts and a slightly emulsified sauce forms. Season with pepper (2 g) and optionally 5 g of salt, taste – remember that the pasta and parmesan may add saltiness.

Ingredients: Butter, Black pepper, Salt
Use a wooden spoon to scrape the browned bits from the bottom of the pan. If you don't have wine, use 60 ml of hot vegetable broth.

Assembly

5

Add the drained pasta to the pan along with about 120 ml of the reserved pasta cooking water. Add the juice of half a lemon (about 40 g of juice) and half of the chopped parsley. Stir vigorously for 1-2 minutes over medium heat to ensure the pasta is well coated with the sauce and the sauce thickens slightly due to the starch from the water. If the sauce seems too thick, add another 1-2 tablespoons (15-30 ml) of the cooking water. Taste and season with salt and pepper to your liking.

Ingredients: Spaghetti pasta, Lemon, Parsley
Use kitchen tongs to mix the pasta with the sauce. A slightly glossy, cohesive sauce should form that coats the strands of pasta.

Finishing and serving

6

Turn off the heat, add the remaining parsley and optionally 40 g of grated Parmesan (optional). Gently mix to allow the cheese to slightly melt and thicken the sauce. Transfer the portions to plates, drizzle with an extra drop of olive/canola oil or a bit of lemon juice for freshness. If you like heat, sprinkle with 1 teaspoon (2 g) of chili flakes.

Ingredients: Parmesan, Chili flakes, Rapeseed oil
Use a grater for finely grating the cheese and a large slotted spoon to transfer the pasta to the plates. Additionally, you can add Parmesan to enhance the flavor.

Fun Fact

💡

Shrimp as a pasta topping gained popularity in Mediterranean kitchens, but seasonal additions like Polish asparagus are a way to locally refresh this classic in spring.

Best for

szybki rodzinny obiad kolacja dla gości wiosenne menu

Tips

🍽️ Serving

Serve immediately after preparation, preferably on warmed plates. A light salad of radishes and young lettuce pairs well with the dish, along with a glass of chilled, dry white wine. Optionally, sprinkle with freshly ground pepper and additional parsley.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. When reheating, it's best to add 1-2 tablespoons of water or broth and heat in a pan over low heat to prevent the shrimp from becoming rubbery. Do not freeze the finished dish (shrimp lose their texture).

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