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 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
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
Provence 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.