This recipe was developed by Laurie-Jane Couture of the Passion Bouffe blog, in partnership with La pincée.
2 to 3 servings - Preparation: 15 minutes - Cooking time: 10 minutes
3 nests (about 180 g) of dry rice vermicelli
½ lemon sliced into quarters ;
1 tbsp. maple syrup
1 clove garlic, sliced
¼ cup store-bought basil pesto
A few fresh basil leaves
Thaw shrimp for 24 hours in the refrigerator or immerse in a cold water bath for express thawing.
Cook rice vermicelli according to package directions.
Preheat oven to 350°F and place rack in middle. Line a baking sheet with parchment paper.
Place shrimp, asparagus and lemon wedges on baking sheet.
Drizzle lemon wedges with maple syrup, garnish asparagus with garlic for flavour and sprinkle with La Pincée No. 6 Lemon Spice.
Place in the oven for about 10 minutes.
When the vermicelli is cooked, stir in the pesto.
Cut the asparagus when it comes out of the oven, remove garlic and mix all the other ingredients with the vermicelli and pesto.
Serve on a large plate and garnish with fresh basil leaves. Enjoy!