Wafu Pasta with Shrimp & Asparagus

½ red onion
4 cloves garlic
170 g asparagus
20 large prawns, peeled & deveined
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
3-4 tbsp butter
2-4 dried red chilli pepper, seeds removed
dashi, 60-80 ml
2 tbsp gluten free soy sauce
red pepper flakes, optional
500 g gluten free pasta

Bring a big pot of water to boil. Cut red onion and garlic cloves into thin slices. Cut asparagus diagonally and separate spears and stalks. (sauté asparagus stalks first as they take longer to cook)
Sprinkle SIDS SALT & PEPPER on prawns.
Once the pasta water is boiling, for every 4 litres of water, add 2 tbsp salt. As we will cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package.
Heat 1 tbsp oil in a large frypan over medium heat. When it’s hot, add prawn and cook until the bottom side is nicely browned, about 2-3 minutes. Don’t touch the shrimp until it releases itself from the skillet. Once it has nice char on one side, you can easily flip and cook the other side for 2-3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
Lower the heat to medium low, add the butter and swirl around. Add red onion and garlic slices then sauté for 1 minute. If you like spicy pasta, add chilli pepper now. Increase the heat to medium and add the stalks of asparagus. Sauté for about 3 minutes, until asparagus stalks become tender. Add the spears of asparagus and cook for another 1-2 minutes, until the spears are tender but still nice and crisp.
Add the prawn back in to the frypan and increase the heat to medium high.
Add dashi, gluten free soy sauce and adjust seasoning with SIDS SALT & PEPPER to taste. Add the cooked pasta and toss to combine with the ingredients.
Serve immediately. Optionally, you can garnish with chilli pepper flakes.