Pasta with Shrimp, Asparagus and Gremolata
Photo courtesy of Lisa Vreede
(Serves 6)
My kids have called me Mombeau for as long as my twins have started talking. I’m not quite sure who came up with the name. But it’s grown on me.
I love them because they don’t judge me if I can’t get a shower in for 3 days. And they love me when I can get dinner on the table in under 30 minutes (my husband especially).
This is a beautiful and fast dinner. Just make sure you dethaw the shrimp in a colander under running cold water prior.
I used gemelli because it’s short and is the same size of the shrimp and asparagus.
The starch from the pasta water tightens up the sauce in place of a fat, like butter. But if you are making this on a Saturday night, add a big hunk of butter too. You probably deserve it.
1lb gemelli pasta
1lb raw, frozen and then dethawed, large peeled and deveined shrimp
3 tbsp olive oil
12 asparagus spears, raw and chopped into 1 inch pieces
1 cup frozen green peas
1 shallot sliced
3 cloves garlic minced
½ cup dry white wine
Juice of 1 lemon
1 cup reserved pasta water
1 tsp salt (plus extra 2 tbsp for pasta water)
½ tsp pepper
Put a large pot of water on high heat for the pasta. Pat the dethawed shrimp dry with a paper towel. Then season with salt and pepper. Use a large skillet, with high sides, and sear the shrimp on high for 1 minute per side with 2 tablespoons of the oil. Put the shrimp aside on a plate.
When the water boils, add the extra 2 tablespoons of salt and pasta. Cook to package directions. Meanwhile, add the other tablespoon of oil, shallot, garlic, asparagus and peas. Cook for 2 minutes and then add in the wine (make sure to reserve a glass for yourself).
Let it bubble for a minute because you don’t want to overcook the asparagus.
Reserve 1 cup of the pasta water, once the pasta is cooked. Drain the pasta and add to the vegetables.
Add the pasta water and lemon juice and combine.
Season to taste. When plating, spoon the gremolata generously over top. It’s raw but the heat from the pasta perfumes and flavors the entire dish.
Gremolata
This is a raw mix of flavors that makes everything in your life better. It’s a lightly seasoned pasta so I like a big heaping spoonful on my plate. Enjoy the lemon, garlic, heat and cheese. They all seem to marry over a bowl of hot noodles.
1/2 cup olive oil
4 tbsp grated romano cheese
2 finely minced garlic cloves
1 cup finely chopped flat leaf parsley
½ tsp red chili flakes
Zest of 1 lemon
Juice of ½ lemon
1 tsp salt
Mix all ingredients in a medium sized bowl. The longer it sits the better.
The Link LonkApril 21, 2021 at 07:26AM
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