Skillet-Toasted Fusilli with Shrimp, Asparagus and Capers

Steps

1. Prep first: slice the garlic, cut the asparagus, chop the capers, zest the lemon and pat the shrimp dry. Heat the water in a kettle or small pot and keep it hot.
2. Season the shrimp with one quarter of the salt and the black pepper.
3. Heat one third of the olive oil in a large, deep skillet over medium-high heat. Sear the shrimp 1 to 2 minutes per side until pink and opaque, then move them to a plate.
4. Lower the heat to medium-low. Add the remaining two thirds of the olive oil and the garlic and cook gently about 2 minutes until pale golden, then stir in the red pepper flakes.
5. Add the pasta and stir for 2 minutes until lightly toasted and coated in the garlic oil.
6. Pour in three quarters of the hot water and the remaining three quarters of the salt. Simmer over medium heat, stirring often, for about 8 minutes as the pasta absorbs the liquid.
7. Add the asparagus and the remaining quarter of the hot water. Simmer, stirring, about 4 minutes until the pasta is al dente, the asparagus is crisp-tender and a glossy sauce clings to the pasta.
8. Stir in the spinach and capers until the spinach wilts, then return the shrimp with any juices and toss 1 minute to warm through.
9. Sprinkle with the lemon zest and serve right away.