Spring pasta with bamboo shoots and shrimp

 

[Ingredients for 4 servings]

- 240g penne pasta

- 24g salt

- 1/2 boiled bamboo shoot (120g)

- 8 shrimp

- 20 kinusaya (green beans)

- 1 garlic clove

- 1 red chili pepper

- 2 tablespoons olive oil

- 5g butter

- 1 tablespoon soy sauce

- Salt and pepper to taste

[Preparation]

- Cut the boiled bamboo shoots into bite-sized chunks and remove the strings from the kinusaya.

- Peel the shrimp, cut them in half, remove the vein, and rinse in salted water (not included in the recipe).

- Cut the garlic in half lengthwise, remove the sprouts, and thinly slice.

- Break the red chili pepper in half and remove the seeds.

[Recipe]

1. Add salt to plenty of boiling water and add the penne. Stir occasionally to prevent sticking, and boil for the time specified on the package until the water is just boiling but not overflowing.

2. Meanwhile, heat olive oil, butter, garlic, and red chili pepper in a frying pan over medium heat. Once fragrant, add the boiled bamboo shoots and shrimp and stir-fry briefly.

3. Add the snow peas, pour in soy sauce around the side of the pot, and season with salt and pepper.

4. Add the drained, freshly boiled penne to (3), mix, and serve in a serving dish.