2 lbs extra large shrimp, peeled and deveined in Chipotle Olive Oil (recipe below)
Cilantro, chopped (use as much or as little as you want)
Salt to taste
Black pepper to taste
Chipotle Olive Oil Ingredients:
1 cup Extra Virgin Olive Oil
1 can chipotle peppers in adobo sauce (seeded and rinsed and sliced)
2 tbs. minced garlic
Juice from 1 lime
Heat oil on lowest possible temperature. Add minced garlic and simmer for approximately 30 minutes. Add lime juice and chipotle peppers and salt to taste. Simmer for 10 more minutes. Let oil sit while you prep everything else.
Cook Pasta as per directions
Cooking the Shrimp: Spoon 2-4 tbs. chipotle oil mixture in sauté pan on medium/high heat. Once garlic begins to simmer, add 1/4 of the shrimp. Add salt and pepper. Add a handful of cilantro. Cook until just done (3-4 min).Place cooked shrimp in foil covered bowl to finish off while you cook the rest of the shrimp in the same way Add Shrimp to cooked and drained pasta. Mix together well.
Trim tough ends of the asparagus (about 1 inch). Place in roasting pan. Lightly coat with EVOO. Sprinkle with sea salt. Place in pre-heated oven at 375 degrees for 25 minutes.