Shrimp and Asparagus Pasta with Avocado-Cilantro Sauce

Instructions

1. 1

   Use dry penne and raw, peeled, deveined shrimp. Measure the sun-dried tomatoes after draining and the frozen artichoke hearts, and measure the avocado as flesh only. Trim the asparagus and cut into 3 cm pieces; chop the tomatoes and artichokes. Pat the shrimp dry with paper towels.

2. 2

   Bring 3000 ml water to a boil in a covered 5-litre pot over high heat, allowing about 10–12 minutes. Meanwhile, blend the avocado, cilantro leaves and tender stems, yogurt, 1 tablespoon olive oil, peeled garlic, lemon juice, 60 ml water, 0.25 teaspoon salt and 0.25 teaspoon black pepper until smooth.

3. 3

   Add 1 teaspoon salt and the penne to the boiling water. Cook uncovered at a steady boil over medium-high heat for the package time, usually 10–12 minutes, until just tender. Cook the shrimp and vegetables during this time, then drain the pasta without rinsing.

4. 4

   While the pasta boils, heat the remaining 1 tablespoon olive oil in a deep 30 cm, approximately 4-litre sauté pan over medium-high heat. Add the asparagus and stir-fry for 2 minutes. Add the shrimp, tomatoes, frozen artichoke hearts, garlic powder, remaining 0.25 teaspoon salt, remaining 0.25 teaspoon black pepper and remaining 60 ml water.

5. 5

   Cook for 4–6 minutes, stirring and turning the shrimp frequently, until the asparagus is tender-crisp and the shrimp are opaque throughout and reach 63°C/145°F in the thickest part. Check several of the largest shrimp with an instant-read thermometer.

6. 6

   Turn off the heat. Add the hot drained pasta and avocado-cilantro sauce to the sauté pan, then toss thoroughly for 1–2 minutes until evenly coated; do not boil the sauce. Sprinkle with the red pepper flakes and divide among four bowls immediately.