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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 lb spaghetti or linguini
2 tbsp olive oil
4 garlic cloves, minced
8 oz Chanterelle or any other mushroom
1 bunch asparagus stalks, trimmed and cut into 2 inch pieces
1 container cherry tomatoes, halved
1/4 cup capers
1/3 cup freshly squeezed lemon juice
1/2 cup white wine
1 lb large shrimp, peeled and deveined
1 cup freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Freshly grated Parmigianno-Reggiano cheese
Bring a large pot of water to a boil. Add the pasta and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large skillet over a medium-high heat. Add the garlic and saute for 1 minute. Add the mushrooms and saute until all the water has cooked out and evaporated. Add the asparagus and cherry tomatoes and saute until the tomatoes begin to break down.
Add the capers, lemon juice, white wine, and the reserved cup pasta water (as needed) to the skillet. Let simmer until the liquid is reduced by about half. Add the shrimp and cook for 3-4 minutes, until they turn pink. Stir in the parsley and then add the pasta to the pan and mix. Salt and pepper to taste. Sprinkle with cheese. Serves 4
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PASTA WITH SHRIMP & VEGETABLES
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 lb spaghetti or linguini
2 tbsp olive oil
4 garlic cloves, minced
8 oz Chanterelle or any other mushroom
1 bunch asparagus stalks, trimmed and cut into 2 inch pieces
1 container cherry tomatoes, halved
1/4 cup capers
1/3 cup freshly squeezed lemon juice
1/2 cup white wine
1 lb large shrimp, peeled and deveined
1 cup freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Freshly grated Parmigianno-Reggiano cheese
Bring a large pot of water to a boil. Add the pasta and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large skillet over a medium-high heat. Add the garlic and saute for 1 minute. Add the mushrooms and saute until all the water has cooked out and evaporated. Add the asparagus and cherry tomatoes and saute until the tomatoes begin to break down.
Add the capers, lemon juice, white wine, and the reserved cup pasta water (as needed) to the skillet. Let simmer until the liquid is reduced by about half. Add the shrimp and cook for 3-4 minutes, until they turn pink. Stir in the parsley and then add the pasta to the pan and mix. Salt and pepper to taste. Sprinkle with cheese. 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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