Spur of the moment special. Basically, pasta with shrimp and asparagus with a cream sauce. Feel free to substitute any pasta, green vegetable or protein. Chicken or Kielbasa are nice substitutes.<\/p>\n
Pasta:<\/strong><\/p>\n Protein:<\/strong><\/p>\n Vegetable:<\/strong><\/p>\n Wannahavit:<\/strong><\/p>\n Get your mese together!<\/strong> Mise en place that is. Cut, trim and measure everything before you start cooking.<\/p>\n Season shrimp<\/strong> (or chicken)<\/strong> with salt<\/strong> and pepper.<\/strong> Do not season Kielbasa.<\/strong><\/p>\n Prep and blanch green vegetable:<\/strong><\/p>\n Cut the wooden bottom 2 to 3 inches from asparagus<\/strong> and discard. Peel the next two to three inches of the asparagus<\/strong> and then cut into thirds or quarters to make bite size pieces. For fresh green beans,<\/strong> trim ends and cut into 2-inch lengths.<\/p>\n In your favorite pasta pot, bring a gallon of water<\/strong> to boil over high heat. Add 1 TBS salt<\/strong> to the boiling water and stir.<\/p>\n Blanch the green vegetable<\/strong> for 2 to 3 minutes in boiling water to desired consistency, remove with a spider or sieve and plunge into ice water.<\/strong> Set aside.<\/p>\n Add the pasta<\/strong> to the boiling water. Stir and cook to package directions for al dente.<\/p>\n Reserve:<\/strong><\/p>\n 1 cup of pasta cooking water<\/strong> and then drain pasta.<\/strong><\/p>\n Saut\u00e9 shrimp and vegetable:<\/strong><\/p>\n Heat a large skillet over medium high heat. Add 1 TBS butter<\/strong> and melt until foaming. When the foaming stops add 1 TBS olive oil<\/strong> and swirl to mix. Add shrimp<\/strong> and minced shallot,<\/strong> reduce heat to medium and cook about 2 minutes on one side until slightly browned. Flip shrimp<\/strong> over and cook for another 2 minutes. Add garlic<\/strong> and cook for 30 seconds. Mix and remove shrimp<\/strong> mixture to bowl including any oil<\/strong> in the pan. If using chicken,<\/strong> make sure it is cooked through. Kielbasa<\/strong> should be nicely browned.<\/p>\n Return skillet to heat and add another TBS of olive oil.<\/strong> Add the blanched green vegetable<\/strong> and cook for 2 minutes, stirring a couple of times. Add the sun-dried tomatoes,<\/strong> mix and cover the skillet. Cook for 2 minutes. If the pasta<\/strong> isn\u2019t ready yet, remove to bowl with shrimp.<\/strong><\/p>\n Wannahavit:<\/strong><\/p>\n Turn heat down to medium and return pasta<\/strong> to its pan and add reserved shrimp, asparagus<\/strong> and sun-dried tomatoes.<\/strong> Add a TBS of olive<\/strong>\u00a0oil<\/strong> or two if needed. Pour in 1 cup heavy cream,<\/strong> and the grated parmigiana cheese.<\/strong> Mix well until heated through. Taste and season with salt<\/strong> and pepper.<\/strong> It will probably need about a teaspoon of kosher salt<\/strong> and \u00bd teaspoon fresh ground pepper.<\/strong> If the sauce<\/strong> is to thick, add some of the reserved pasta cooking water and mix until you get the desired consistency.<\/p>\n Mix, serve.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Scott Nowell Spur of the moment special. Basically, pasta with shrimp and asparagus with a cream sauce. Feel free to substitute any pasta, green vegetable or protein. Chicken or Kielbasa are nice substitutes. Pasta: 8oz Farfalle (bow tie pasta) or similar Protein: 2lb 16\/20 (or 21\/25) Shrimp, peeled, deveined and tails removed (substitute 1\u00bd to 2 lbs sliced chicken breast, 1-2 Kielbasa sliced 3\/8 to 1\/2 inch thick, etc.) Vegetable: 1bunch asparagus (substitute green beans, broccoli, etc.)…<\/p>\n\n
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