Pasta with Shrimp, Garlic, and Asparagus

Photo8J4Z47TN
When cell phones came out, I was the last one on the block to finally get one. And 11 years later, I finally got my own smart phone–the last one on the block again. Since March, I’ve been checking out these sites I’ve only heard about, Instagram being one of them. With Instagram, I can follow friends and celebrities by the photos of their lives. One of the people I follow is Amanda Hesser, former New York Times food writer who, with Merrill Stubbs, is the cofounder and CEO of Food52. A few weeks ago, she posted a photo of her first al fresco dinner, pasta with shrimp, lemon, garlic, and asparagus, with rose wine on ice. I had to make this! It looked delicious and what better way to welcome the warmer weather!

This recipe can almost fit into my Week Night Dinner Series and in fact, I did make it on a weeknight! Fresh shrimp sautéed with garlic and lemon, crunchy asparagus, a topping of freshly grated cheese, it was heaven in a bowl, and I had to resist taking a second helping. (The Eater of the House, on the other hand, obviously loved it. He finished it off—no leftovers for lunch!)

A delicious dinner was had that evening, alas indoors. This time of year, pop up rain showers and storms come along and can cancel all outdoor plans you may have for the evening. But no matter, it was still delicious and that’s what really counts. There is nary a raindrop on the forecast for tonight, so maybe I’ll make it again!

pasta pic
Pasta with Shrimp, Garlic, and Asparagus

For those gluten-intolerant, substitute white beans for the pasta. For those with shellfish allergies or vegetarians who don’t eat seafood, substitute white beans for the shrimp!

A couple teaspoons of olive oil and butter
4 cloves of garlic, minced
1 shallot, chopped
¾ pound shrimp, fresh or frozen fresh (I used jumbo)
A couple splashes of dry white wine or vermouth (optional)
Crushed red pepper for heat (if desired)
3+ cups asparagus, chopped into about 2 inch pieces
½ pound (half a box) gemelli or penne pasta (you can really use whatever type of pasta you like)
The juice of one-half lemon
Slivered fresh basil
Grated cheese

1. In a medium-sized skillet, heat a couple teaspoons of olive oil and butter and melt gently. Add the garlic and shallot and cook just a minute or two, until the garlic becomes fragrant. Add the shrimp and cook until just pink. Add a little bit of wine and crushed red pepper, if using.

2. Meanwhile, bring a pot of salted water to a boil and add the pasta. Set the timer and cook for about eight minutes. When there are two minutes left, add the asparagus and cook for the remaining two minutes. Drain well.

3. Add the pasta and asparagus to a serving dish, add the shrimp and toss gently. Add the juice of a half lemon and top with freshly grated cheese.

MVK’s Endorsement of the Week

provenceProvence 1970 by Luke Barr
Ah, to spend just a few hours in the company of M.F.K. Fisher, Julia Child, James Beard, Simone Beck, and Richard Olney in Provence, cooking and talking about food. And Luke Barr takes us there.

It’s not all bread and roses for these four stalwarts of the cooking world, as each were at their own personal turning point in their lives. Child and Beck are at odds, coming to a point in their professional relationship that they must sever the ties, while neither one wants to make the first move. Beard is nearby at a health spa, trying desperately to lose the weight that is impeding his health. And M.F.K. Fisher is at crossroads in her life; live in France or return to her beloved California.

It took me a while to get into this. I found in the beginning Barr’s voice was too loud, a somewhat pretentious writer (this probably has everything to do with the fact I listened to an interview with him a while back). But soon, I got lost in the story of these writers and cooks and enjoyed being at the dinner table, as well as enjoying the occasional visits from Judith Jones and Elizabeth David: Beard and Child’s renowned cookbook editor and the grande dame of English cooking. When the dining editor of the New York Times left, it was interesting to see all the speculation of who would take over the position. Talk about a who’s who of gossip!

To read books like this, with a deep look at the past with a nod to the future, always fascinates me. Child was just beginning her cooking show, and was at the start of her immense popularity. Beard, while ill for many years due to his health, lived for at least 15 more, continued to write cookbooks, many of them quite famous. Fisher continued to write and publish memoirs and cookbooks, as did Olney. But looking back on December, 1970, in Provence, the world was still open and free, with endless possibilities.

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17 thoughts on “Pasta with Shrimp, Garlic, and Asparagus

  1. I love the new look of the blog, Chris!! (at least I’m pretty sure it didn’t look like this last week, right??) The book sounds great. I wish I was reading it while eating that bowl of shrimp pasta and having that glass of red. xx

  2. My kind of meal Chris. I love the idea of the asparagus. Looks easy enough and delicious.
    BTW, I still don’t have a smart phone, so maybe I’m the last on the block. I do have a paid per minute phone that I use when needed but if you’re calling me, it’s still a landline where you’ll reach me.

    • Most people around here still have their landlines, for us that’s how we get our Internet. Although it only rings once in a blue moon, and it’s usually someone selling something! 🙂

  3. I still have a flip phone, but evidently my brother’s is older. Since he is in Toledo and they had twice as much snow as usual this year, I asked him to take a picture of the snow with his cell phone and send it to me via e-mail. He responded that his cell phone is so old it still has a crank.

  4. Two weeks in a row reading my mind… I will be making this Friday evening as it will only be me and one of my sons and asparagus, shrimp and pasta are 3 of his favorite ingredients. Yesterday afternoon I was thinking that I need to find a recipe. Thanks!!

  5. I agree, the new look of your blog is great. And I can also add my name to the list of those without a smart phone. The dish, however, wouldn’t work in our house, as Dad is allergic to shrimp. But I’ll bet it would be just as good with scallops. What do you think?

  6. It came out soooo good! Perfect Friday night dinner. I, too, love pasta and try to avoid, but this is tasty and with the crunchy asparagus so great. The picky eater is loving it too! Thanks and have a great weekend!

  7. Pingback: Goodbye 2014! Hello 2015! | My Vermont Kitchen

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