Fleur de Lis

Fleur de Lis

Follow by Email

Thursday, June 2, 2016

Creamy Asparagus and Shrimp Pasta


When this one came across my newsfeed recently, I knew this was one we would love.  My instinct was right. This recipe takes just a little time for prep work to get everything ready to go at one time.  But once you begin, things go very quickly.  I put the pasta in to boil and as I finished the sauce, the timer rang to let me know the pasta was cooked.  Now THAT is perfect timing.

1 pound asparagus
1/2 pound linguine
4 T. unsalted butter, divided
Coarse sea salt
1 pound peeled, deveined shrimp
3 T. minced garlic (2 to 3 cloves)
2 T. minced chives, divided
1/2 cup half and half
1/2 cup grated Pecorino cheese
4 chive blossoms (if available)
Freshly ground pepper 

Fill a sink with cold water and submerge asparagus to dislodge any sand. Break off pale, woody ends (approximately the bottom third of the stalk), and discard. Working from base to top, use a sharp paring knife to halve or quarter asparagus into thin strips. 

Bring a large pot of water to a rapid boil. Salt water generously and cook linguine to al dente. Reserve pasta cooking water for plating. 

Melt 1 tablespoon butter in a large, deep-sided skillet set over medium-high heat. Add half the asparagus, sprinkle with sea salt, and cook just until spears go slightly limp and are a vibrant green, 3 to 4 minutes. Remove to a plate and cook the second batch. 

Melt another tablespoon of butter in the pan, add half the shrimp, sprinkle with sea salt, and cook just until shrimp pinks up and the skin edges golden, about 2 minutes per side. Remove cooked shrimp to a plate and cook second batch. 

Turn heat to low, add remaining 2 tablespoons butter to the pan, and when melted, stir in garlic and chives; sauté for 1 minute. Stirring constantly, pour in half and half. Sprinkle in Pecorino, stirring until cheese has melted. Fold in cooked asparagus and shrimp. 

To serve, twist linguine into shallow bowls, top with cream sauce, using reserved pasta water to loosen the sauce if needed. Top with asparagus and shrimp. (I mixed my asparagus and shrimp into the sauce to quickly reheat them.) Finish dish with chive blossom petals (if using) and a twist of pepper. Serve immediately. 


From The Kitchn.com

1 comment:

  1. I've copied this. We have shrimp and asparagus in the fridge now.

    ReplyDelete