Buckwheat Pasta with Lemongrass Shrimp and Vegetables

Buckwheat Pasta with Lemongrass Shrimp and Vegetables

Buckwheat Pasta with Lemongrass Shrimp and Vegetables

This was my first experiment in the fusion cuisine area. I combined Asian with Italian flavors and it worked surprisingly well. My brother who is a picky person, finished his plate in no time. It was a sign for success. It was my first time using lemongrass, and I believe that it has become an ingredient on my shopping list from now on. It is not expensive at all and yet it sounds exotic.
There is a story behind this dish which started this afternoon at the grocery store. I could not decide what kind of seafood to buy. My first choice was diver scallops but they were a little pricey. The next thing I thought of was to buy some fresh calamari. While still thinking I asked the guy behind the counter whether the seafood was fresh or not. He said some sort of joke which of course I didn’t completely understand, and I walked away to the fish counter. Five minutes later, I was back. The guy started laughing and said:”When you walked away without saying a word, you hurt my feelings. So did you make your choice?”. I laughed as well. I finally made my choice, and I got some fresh shrimp from Ecuador. My parents have bought before frozen shrimp, and I suspect that they didn’t know how to clean it. Fortunately, I know how to clean shrimp and how to cook it.
Here is my fusion recipe, and it will be just the beginning of exploring new Asian flavors with European flair.

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