Pasta con gambas y espárragos

Ingredientes

• 8 oz short pasta ((I used cavatappi pasta))
• 4 slices thick-cut bacon (cut into chunks)
• 3 tablespoons unsalted butter (divided)
• 1/2 pound asparagus (trimmed and cut into 1-2 inch pieces)
• 1/2 pound shrimp (peeled and deveined with or without tails)
• Salt and pepper (to taste)
• 5 cloves garlic (finely minced)
• pinch red pepper flakes (optional)
• 1 large lemon (zest and juice)
• 1/4 cup grated parmesan cheese (plus more for serving)
• Toasted pine nuts
• Chopped fresh parsley
• Lemon wedges

Preparación

1. 1

   Bring a large pot of salted water to a boil. Cook the cavatappi (or pasta of choice) until al dente, following the package’s instructions. Reserve ½ cup of the pasta water, then drain and set aside.

2. 2

   In a large skillet over medium-low heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon drippings in the pan.

3. 3

   Add 1 tablespoon of butter to the bacon fat in the skillet. Once melted, add the asparagus and cook for 3 to 4 minutes until bright green and just tender. Remove from the pan and set aside.

4. 4

   Season the shrimp lightly with salt and pepper. Turn the heat to high, then add the shrimp in a single layer. Cook for 1–2 minutes per side, until just pink and slightly browned. Add the garlic and chili flakes (if using) when you flip the shrimp, cooking until fragrant—about 1 minute more.

5. 5

   Return the asparagus and cooked pasta to the skillet with the shrimp. Add lemon zest, lemon juice, and half of the reserved pasta water. Make sure to stir and thicken the pasta water a bit.

6. 6

   Reduce heat to low, then stir in the remaining 2 tablespoons of butter and parmesan. Toss until everything is well combined and lightly coated. Add more pasta water as needed.

7. 7

   Stir in the crispy bacon or use as a garnish. Taste and adjust seasoning with salt, pepper, or more lemon juice. Serve topped with toasted pine nuts, extra parmesan, and chopped parsley.