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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
8 oz pasta - I used Mafalda (a skinny lasagna-like noodle)
1/3 lb fresh medium shrimp, deveined and peeled
1 lb asparagus, tips only, stems discarded or saved for another use
1 cup sweet fresh corn kernels, scraped from the cob
2-3 cloves garlic, minced
2 fresh vine-ripened tomatoes, seeded and chopped roughly
Olive Oil as needed
Salt and Pepper
1/2 cup heavy cream
Parmigiano Reggiano, freshly grated (if desired)
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance). Add pasta, stir quickly to prevent sticking.
Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbsp olive oil. Saute garlic briefly, and then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.
Drain pasta, reserving 1/2 cup cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine. Serves 4
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SWEET SUMMER PASTA:
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
8 oz pasta - I used Mafalda (a skinny lasagna-like noodle)
1/3 lb fresh medium shrimp, deveined and peeled
1 lb asparagus, tips only, stems discarded or saved for another use
1 cup sweet fresh corn kernels, scraped from the cob
2-3 cloves garlic, minced
2 fresh vine-ripened tomatoes, seeded and chopped roughly
Olive Oil as needed
Salt and Pepper
1/2 cup heavy cream
Parmigiano Reggiano, freshly grated (if desired)
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance). Add pasta, stir quickly to prevent sticking.
Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbsp olive oil. Saute garlic briefly, and then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.
Drain pasta, reserving 1/2 cup cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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