Japanese Pasta with Shrimp and Asparagus 海老とアスパラガスの和風パスタ

¼ red onion (2.5 oz, 70 g)

2 cloves garlic

6 oz asparagus (6 oz, 170 g)

10 large prawn (peeled and deveined; 9 oz, 260 g)

kosher/sea salt (I use Diamond Crystal; Use half for table salt)

freshly ground black pepper

1 Tbsp extra-virgin olive oil

1 ½ to 2 Tbsp unsalted butter

1 to 2 dried red chili pepper (seeds removed; optional)

¼ to ⅓ cup dashi (Japanese soup stock; click to learn more) (60 to 80 ml)

1 Tbsp gluten free soy sauce

crushed red peppers (red pepper flakes) (optional)

8 oz gluten free pasta (4 oz or 113 g per person; I used linguini)

Directions at justonecookbook.com

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