WITH FRESH TORTELLINI, SHRIMP AND ASPARAGUS
Serves 4 by CHEF DAN:
INGREDIENTS:
1 pound shrimp, peeled and deveined
1 large bunch asparagus, trimmed
3/4pound fresh tortellini rainbow pasta
3 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, diagonally sliced
1 cup fresh basil
DIRECTIONS:
1. In a fry pan with 1-inch salted water, cook asparagus about 2 minutes.
2. Transfer asparagus to a colander and rinse under cold water.
3. In a pot of salted boiling water add shrimp and cook until pink about 2 minutes.
4. Transfer shrimp to a bowl with asparagus.
5. Return water to boil and cook pasta according to package instructions.
6. Drain pasta in a colander.
7. Meanwhile, in a bowl whisk together, soy sauce, oil, vinegar, and sugar.
8. Divide noodles between bowls and drizzle with dressing.
9. Top with asparagus and shrimp and sprinkle with scallions and basil.
ENJOY DAN: (ROCK-ON)
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