To make this beautiful meal, I combined a couple different recipes I found on pinterest. I was inspired to use these specific recipes because of asparagus and cherry tomatoes. We have a love affair with asparagus so that was a given. As for the cherry tomatoes, one of Gary's co-workers found out that I am obsessed with tomatoes so she kept giving him all kinds of tomatoes to bring home to me - I'm not sure what kind of regular tomatoes she gave us, but it was honestly the best tasting tomato I've had all year, possibly ever. Yes, it was live-changing.
I can't remember where one of the recipes was found but here's the main one I used with the addition oven-roasted asparagus on that fateful day - August 19, 2012:
Sauteed Shrimp with White Wine sauce served over pasta
I adapted this a bit and here's what I used.
*1 (1 lb) package Creamette Fettuccine or Linguini
*1/4 cup Extra Virgin Olive Oil
*2-4 clove garlic, minced
*1/2 cup white wine
*1 pint cherry tomatoes, halved
*1 pound raw shrimp, peeled and de-veined
*1/4 cup Italian flat-leaf parsley, chopped
*1 lb asparagus, with ends off and cut into 2 in sections
Preheat oven to 350 degrees. On a large cookie sheet, mix asparagus with olive oil and the spices of your choice. I use a pepper mix, salt, and oregano. Cook asparagus for approximately 12-15 minutes. We like it fully cooked through but others like a little crunch. It will take less time if you want the crunch.
Bring a large pot of water to a boil. Once boiling, salt water and add pasta. Cook until al dente.
Meanwhile, in a large saucepan, sauté olive oil and garlic until garlic becomes golden, about 2 minutes. Add white wine and cook for about 2 minutes until the wine has reduced.
Add halved cherry tomatoes to saucepan. Once tomatoes appear soft, about 5 minutes, add shrimp and saute until they turn pink, about 5 minutes unless you're using frozen shrimp like us. It'll take probably 10-15 minutes to cook both sides enough. Perhaps longer if you like your shrimp on the over-done side like we do :)
Drain pasta, reserving 1 cup of pasta water for finishing sauce. Add linguine, parsley and a splash of reserved pasta water in saucepan, tossing together for 2 minutes on medium heat to combine. Use more pasta water if needed to moisten the sauce.
Salt and pepper to taste.
I'm choosing not to believe him.
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