Creamy Spring Pasta With Shrimp
Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender shrimp.
Servings: 4
Ingredients
Shrimp
- 12 Argentinian Pink Shrimp cleaned and deveined
- 1 tbsp. olive oil
- 1 tsp. minced garlic
- 1/4 cup white wine
- 1 pinch red chili flakes
- 1 tbsp. butter
- 1 lemon sliced in wedges for serving
Pasta
- 10 oz. fresh linguini
- 1/4 cup crème fraiche
- 1/4 cup Parmesan cheese
- 1/2 lemon juiced
Asparagus and Peas
- 1 bundle asparagus ends snapped off
- 4 oz. sugar peas cut diagonal in half
- 1 tbsp. butter
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
Pasta
- Cook pasta according to package directions. Save a cup of pasta water for thinning.
- Drain pasta, immediately add crème fraiche, lemon juice and parmesan cheese. Set aside when you make shrimp. If the pasta sauce thickens over time, just use a splash of pasta water to thin.
Shrimp
- Sauté shrimp over medium high heat in olive oil and garlic for about 2 minutes, then turn each one over.
- Add white wine and chili flakes, continuing cooking for about another 2 minutes or until fully opaque in the center.
- Add butter, toss to combine and turn off the heat.
- * Cooking times will vary depending on the size of your shrimp.
Asparagus and Peas
- Fill a sauté pan with just enough water to cover asparagus. Bring to a boil and cook asparagus until nearly fork tender, but still firm. Remove asparagus to an ice water bath.
- Sauté asparagus and peas in butter over medium high heat for about 2 minutes or until just cooked through, but still bright green. Remove from heat and add lemon juice, salt and pepper.
Serving
- Place pasta in a large serving bowl, layering in the shrimp, asparagus and peas. Serve with lemon wedges.