Celebrate spring with this light pasta dish! You can serve it hot, room temperature or chilled. The best part: it will take you less that 30 minutes to make. It’s a one pot wonder, so clean up is a cinch. Serves 4. Enjoy.
Asparagus Shrimp Farfalle
Asparagus Shrimp Farfelle Recipe
Ingredients
- 1 package wholewheat farfalle pasta (or any shape of pasta you fancy)
- 1 bunch of asparagus, ends trimmed and chopped into 1 inch pieces
- 1 T olive oil
- 2 T butter
- 1-2 cloves of garlic, minced
- 1 pound medium-sized shrimp, peeled and deveined
- zest of 1 lemon
- juice of ½ lemon (if serving chilled, juice of whole lemon)
- ¼ c freshly grated Parmesan cheese
- 2 T fresh herbs (basil and/or thyme are my choices)
- sea salt and black pepper
Instructions
- Bring a large pot of water to a boil. Heavily salt water. Add pasta and cook to al dente following the package's suggestions.
- Two minutes before pasta is ready add asparagus to the pot. When ready, drain pasta and asparagus, reserving a bit of the pasta water.
- Using the same pot, melt butter and olive oil over a medium-low flame. Add garlic. As soon as you smell the garlic (less than 1 minute), add the shrimp and lightly season with sea salt and pepper.
- Saute shrimp, turning as soon as they curl and turn pinkish. Once you've turned them, turn off the flame and add lemon juice.
- Add pasta, asparagus, zest, cheese and fresh herbs. Toss to coat. (Avoid overcooking shrimp because the flavor and texture will be destroyed. I always turn off the flame halfway through the cooking process, because the pan and other ingredients have residual heat that finish the job beautifully.)
- If pasta seems a bit dry, add a bit of pasta water or a bit more lemon juice. Adjust your seasonings to taste. Serve now, or chill to enjoy later.
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