Shrimp and Asparagus Pasta

Overview

I haven’t eaten pasta for a long time. My daughter asked for it yesterday and I happened to buy asparagus and shrimp, so I made a refreshing version.

Peel off the shells of the base tail shrimp.
Use a toothpick to pick out the mud intestines.
Rub with salt.
Cut through the back without cutting too deeply.
Add cooking wine and shredded ginger and marinate for 15 minutes.
Wash asparagus and cut with diagonal knife.
Boil water in a soup pot, add salt and a few drops of oil, blanch asparagus for 20 seconds and remove.
Cool the boiled water and drain.
Carrots are stenciled with flowers.
Blanch in water and drain.
Bring a pot of water to a boil for pasta.
Pick out the shredded ginger from the shrimp and quickly stir-fry in oil.
Add asparagus and stir-fry, add cooked pasta and carrots, mix well, add salt and bring to the pot.
Just load it into a plate.