Easy Stir-Fried Shrimp
Vegetable Pasta
A vibrant and nutritious pasta dish combining succulent shrimp, crisp asparagus, and sweet bell peppers, all tossed in a light, savory stir-fry sauce.
This colorful pasta dish brings together the best of stir-fry techniques and Italian-style pasta. By sautéing the vegetables until they are just tender and charred, you create a complex flavor profile that pairs perfectly with tender shrimp and curly pasta. It is an ideal quick dinner that balances protein, fresh vegetables, and satisfying carbohydrates in one pan.
Ingredients
- 200 g curly rotini pasta
- 200 g raw shrimp, peeled and deveined
- 150 g fresh asparagus, cut into pieces
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp black pepper
- optional red pepper flakes
Instructions
- 1Boil the pasta
Bring a pot of water to a rolling boil and add the curly pasta. You can drizzle in a little olive oil to prevent sticking. Boil until cooked to your desired doneness, then remove the pasta and set it aside for later.
Tip: Adding a small amount of olive oil to the boiling water can help keep the curly pasta from clumping together as it cooks. - 2Boil the shrimp
Bring the water to a rolling boil and gently add the raw shrimp. Cook until they turn a beautiful opaque pink color, signaling they are fully cooked. Once finished, remove the shrimp and set them aside in a bowl.
Tip: Do not overcook the shrimp; remove them as soon as they curl and change color to maintain a tender texture. - 3Sauté the asparagus
Heat a little oil in a separate pan and add the sliced asparagus. Stir-fry the pieces until they become slightly charred, then pour in a splash of soy sauce to enhance the savory flavor.
Tip: Let the asparagus sit undisturbed for a few moments in the hot pan before tossing to develop a nice, flavorful char on the outside. - 4Add the bell peppers
Toss the sliced red and yellow bell peppers into the pan with the charred asparagus. Continue to sauté the vegetable mixture for a while until the peppers begin to soften and release their aroma.
Tip: Cut the bell peppers into uniform strips so they cook evenly alongside the asparagus. - 5Mix in the shrimp
Add the pre-cooked shrimp into the pan with the sautéed asparagus and bell peppers. Stir everything together to reheat the shrimp and allow them to absorb the flavors of the vegetables.
Tip: Since the shrimp are already cooked, only leave them in the pan long enough to warm through to avoid making them rubbery. - 6Season and stir-fry
Sprinkle a generous amount of black pepper over the shrimp and vegetable mixture. Continue to stir-fry briefly to toast the pepper and evenly coat the ingredients before the final assembly.
Tip: Freshly cracked black pepper will provide a much more vibrant and aromatic kick than pre-ground pepper.
