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Pasta with Shrimp and Spring Vegetables

Spring vegetables are vibrant and some of my favorite. I was grocery shopping and saw these beautifully green asparagus. "What can I make besides steaming or roasting them?", I asked myself.  I wanted to make a meal that would be filled with a variety of vegetables and nutrients. 

 Sometime we get stuck in a rut using the same recipes for the same vegetables, I know that it tends to happen to me with asparagus for some reason. This recipe is great because it is simple, which I love simplicity in the kitchen, and you add so many beautiful fresh flavors and colors in one dish. 

Yields 2 servings 

Ingredients: 

Whole Wheat Pasta (I used Spaghetti) 

8-11 aspragus stalks - remove the base and dice 

1 cup grape tomatoes - halved 

1/4 cup frozen peas - 

1/2 small sweet onion - small dice 

2 garlic clove - minced 

1/2 lb Wild Caught Shrimp (I used U 26/30)- peeled and deveined 

1/4 cup flat leaf parsley - minced 

2 sprigs fresh thyme - leaves removed 

1 teaspoon dried basil 

3 tablespoons extra virgin olive oil 

1 tablespoon butter 

2 tablespoons White Wine 

3 tablespoons freshly grated Parmesan cheese

Less than 1/4 cup Mozzarella cheese - grated 

Salt + Pepper 

Method: 

Bring a large pot of water to a boil.

This will take about 5-7 minutes, meanwhile prepare the vegetables and sauce. 

In a medium/large saute pan, add 1/2 the butter and 1 tablespoon of olive oil. 

Over medium heat, add the onions, garlic and a pinch of salt. Allow this to saute for about 1-2 minutes, until the ingredients are fragrant. 

Then add the tomatoes, dried basil, and asparagus. Season with salt and pepper. Over medium/low allow this to cook for 2-3 minutes. 

Deglaze the pan with white wine, raise the temperature to high for about 30 seconds to cook off the wine. 

The pasta water should be boiling now. Heavily salt the pasta water and add the pasta. 

Cook the pasta until al dente. If cooking Whole Wheat cook for about 7 minutes, if cooking regular pasta cook for about 5 minutes. 

Back to the vegetables and sauce, season the shrimp lightly with salt and pepper and add to the saute pan with the peas. 

Once the pasta has cooked and the shrimp are pink and cooked, add the pasta to the saute pan. 

Add the remaining butter and olive oil. To help season the sauce add 1-2 tablespoons of pasta water, which is rich with flavor. Also add the flat leaf parsley and gently mix. Then turn the heat off.

Adjust the seasoning of the sauce. 

Serve in bowls and add the cheese to each plate. 

Enjoy! 

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