angel hair al limone with roasted asparagus and shrimp

Posted on March 2, 2011. Filed under: pasta | Tags: , , , , |


So here I am at my first attempt of blogging while cooking.  In fact I was so excited to do this that I may have determined that it was in my best interest to skip the gym to hit up Whole Foods.  Considering the recipe includes heavy cream, olive oil and cheese with pasta – that may have been a bit of a fail.  Too bad my love of food trumps my desire to be a size 4.

Two lessons I have learned after my first cooking while photographing experience:

1) Do all the prep work ahead of time, especially when the dish requires a lot of things happening at once

2) Maaaaybe put together a little bit of a game plan before starting a post

Alas, the dish was relatively successful and I cleaned my plate so I must not have sucked too badly at this!  Well the cooking at least.  We’ll let my huge group of followers determine the success of the blog.

So here’s the recipe…(which was inspired by multiple sources/versions of this type of dish)

1 lb pasta (I used angel hair – hence the name of the dish)
2 tbsp shallots, finely minced
1 clove garlic, finely minced
1/4 cup extra virgin olive oil
1/4 cup heavy cream
1 lemon, juice and zest
½ cup grated Parmesan cheese
kosher salt, freshly ground pepper
small handful of basil

Shrimp (I used 5 extra large for just me) – peeled and deveined

Asparagus, trimmed

To start, preheat the oven to 400 degrees F.

Take a large, flat bottom pan or dutch oven and put over low heat with some olive oil – once around the pan or so.  Add the shallots and garlic and gently saute for a few minutes.  Go ahead and let them saute while you focus on getting the pasta, shrimp and asparagus cooking.

Toss the asparagus in some olive oil, kosher salt and pepper.  Do the same with the shrimp but separately.  Spread the asparagus on a baking sheet and put in the oven for 3 minutes.  After 3 minutes, pull the baking sheet out of the oven and place the shrimp on the other half of the sheet and roast both for another 6-8 minutes.  Shrimp will be pink and asparagus tender when they are cooked.  Once they are all done, chop the asparagus into 2 inch pieces.  Recommendation: get the shrimp already peeled and deveined.  I know it’s not poop in there but it’s still gross and my handy dandy shrimp deveiner really just ends up mutilating the shrimp more than a small knife would.  I’m just stubborn and insisted on using it.  Thanks for the stocking stuffer mom!

While that’s all happening, boil some salted water and cook the pasta as directed.  If you need more details on that…well…yea. Try google.  Once the pasta is cooked, drain and reserve the pasta water.

Ok now back to that pan with the garlic and shallots…now that they are delightfully tender and fragrant, add the 1/4c each of olive oil and cream, lemon zest and 1c of the reserved pasta water.  Bring to a boil over high heat for about 2-3 minutes.

Now it’s time to throw the cooked pasta back in the pot with the sauce – although less throwing, more gently placing because splattering scalding cream and oil is the opposite of a good thing.  Using tongs, gently toss the pasta in the cream and oil mixture then add the lemon juice and cheese and toss some more.  By now you have a pan full of delicious, lemony pasta goodness and it is almost ready to eat!

If you prefer things really strongly lemon, add more than 1 lemon but mine was huge and juicy (insert inappropriate Michael Scott joke here) so make it to your liking.  If you like your pasta a little bit looser, add some more pasta water and season with kosher salt and freshly ground pepper.  Sprinkle in some chopped basil and give things one last toss.

 

 

 

 

Make yourself a nice little plate of pasta and then put a little extra because no one is looking.  Then add the asparagus and shrimp, add some more grated cheese and pepper, grab some wine and enjoy!

 

 


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One Response to “angel hair al limone with roasted asparagus and shrimp”

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looks delish bella! might try this recipe in my kitchen soon b/c it looks so tasty in ur pictures…


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