Asparagus and Shrimp Rigatoni

A light and elegant pasta dish featuring succulent shrimp and crisp asparagus, finished with lemon and Parmesan for a vibrant, fresh flavor profile.

Ingredients

• 200 g rigatoni pasta
• 200 g fresh shrimp, peeled and deveined
• 1 bunch asparagus
• 2 slices bacon
• 3 cloves garlic
• 1 tbsp cooking oil
• 1/2 lemon
• 2 tbsp Parmesan cheese
• to taste salt
• to taste black pepper

Instructions

1. 1Peel the asparagus

   

   Using a vegetable peeler, carefully remove the tough outer skin from the lower halves of the asparagus stalks. This ensures a tender texture once cooked.

   Tip: Peel only the bottom half of the stalks, as the tips are already delicate.
2. 2Chop the asparagus

   

   Place the peeled asparagus stalks on the cutting board and use a chefs knife to cut them into uniform, bite-sized segments.

   Tip: Keep the segments similar in size to ensure they cook evenly.
3. 3Mince the garlic

   

   Finely mince the garlic cloves on the cutting board until they are consistent in size.

   Tip: Using a sharp knife makes mincing garlic quick and prevents it from getting crushed.
4. 4Cut the bacon

   

   Cut the bacon slices into small, manageable pieces on the cutting board to prepare them for the pan.

   Tip: Chilled bacon is easier to cut into uniform pieces.
5. 5Prepare the shrimp

   

   Peel the shells off the fresh shrimp and carefully remove the dark vein running along the back.

   Tip: Keep the shrimp heads to infuse the cooking oil with flavor later.
6. 6Boil the pasta

   

   Bring a large pot of water to a boil, add a generous amount of salt, and carefully add the rigatoni pasta to cook.

   Tip: Salt the water well, as it is the only chance to season the pasta itself.
7. 7Sauté the shrimp heads

   

   Heat oil in a pan and add the fresh shrimp heads. Sauté them over medium heat until they release their juices and turn bright red, infusing the oil with rich flavor.

   Tip: Keep the heat controlled so the shrimp oil doesnt burn, just enough to extract the aroma.
8. 8Add bacon to the pan

   

   Add the small bacon pieces into the pan with the shrimp heads. Continue cooking together until the bacon becomes fragrant and releases its fat, mixing with the shrimp-infused oil.

   Tip: The fat from the bacon will add a savory, smoky layer to the shrimp base.
9. 9Cook the large shrimp

   

   Add the prepared large shrimp into the pan with the bacon and shrimp heads. Sear them until they start to turn opaque and pink, absorbing the flavors in the pan.

   Tip: Dont overcook the large shrimp; they should stay tender and juicy.
10. 10Sauté with minced garlic

    

    Add the minced garlic into the pan. Stir-fry briefly with the shrimp and bacon until the garlic is golden and highly fragrant.

    Tip: Be careful not to burn the garlic as it can turn bitter quickly.
11. 11Add asparagus

    

    Add the chopped asparagus segments to the pan. Toss them with the shrimp and garlic, cooking briefly until they are tender yet still slightly crisp.

    Tip: Adding the asparagus after the garlic ensures it retains a nice bright green color and crunch.
12. 12Season the mixture

    

    Season the shrimp and asparagus mixture in the pan with a pinch of salt and freshly ground black pepper to enhance the flavors.

    Tip: Adjust the seasoning to taste, keeping in mind the bacon and pasta water may also add salt.
13. 13Add pasta water to the pan

    

    Add two ladles of the starchy pasta cooking water into the pan with the sautéed shrimp, bacon, and asparagus. This helps create a light sauce that binds the ingredients together.

    Tip: The starchy water is key to emulsifying the sauce; dont skip this step for the best texture.
14. 14Combine pasta with the sauce

    

    Transfer the cooked rigatoni pasta directly from the pot into the pan with the shrimp and asparagus mixture. Toss everything thoroughly to coat the pasta in the sauce, then finish with a squeeze of lemon juice and grated Parmesan cheese.

    Tip: Toss the pasta quickly over the heat to ensure it absorbs the flavors of the bacon and shrimp oil.

Storage & Reheating

Burn It Off

Frequently Asked Questions