Pasta Jepang dengan Udang dan Asparagus

Bahan-bahan (2 porsi)

• ¼ red onion ((2.5 oz, 70 g))
• 2 cloves garlic
• 6 oz asparagus spears
• 10 pieces shrimp ((9 oz, 260 g; peeled and deveined))
• Diamond Crystal kosher salt
• freshly ground black pepper
• 1 Tbsp extra virgin olive oil
• 1½ –2 Tbsp unsalted butter
• 1 –2 dried red chili pepper ((seeds removed; optional))
• ¼ –⅓ cup dashi (Japanese soup stock)
• 1 Tbsp soy sauce ((use GF soy sauce for gluten-free))
• crushed red pepper (red pepper flakes) ((optional))
• 8 oz gluten-free pasta ((4 oz/113 g per person; I used my favorite GF pasta brand‘s linguini))