cooking @ home

What’s to say about this meal? Other than it’s light and delicious? Dunno. It’s not that I’m in any way “tired” of writing openings — I have way too much to say, generally, for that ever to be the case. It’s just that sometimes, there is no back story, nothing that went wrong the first time to warn you about. Very little to inform you about.

Other than use fresh seasonal ingredients whenever you can and come up with something special. One can argue if this dish is a pasta primavera or not. I say it is as it’s mostly about the veggies (even though hey, who can ignore shrimp?). Other’s might debate that saying instead of blanched or raw I did a saute or pan roasting of my veggies. Still other’s say, this isn’t spring, certainly the use of a summer squash negates that. I say argue until the moon turns blue and take a chill pill. It’s all about the food, folks.

And, speaking of debates and such — yes I used cheese with seafood. And what IS the story about that? Should we? Shouldn’t we? And in actual fact that entire school of thought or debate has inspired me to write an article on the matter. But that’s for yet another day.

For today, this light and robust meal with make a great lunch, a romantic dinner or even a superb party bowl at your next get together. Buon appetito!

    

Shrimp with Sauteed Asparagus Pasta Alfredo
©2007 Harry Kenney

ingredients:

20 shrimp, medium (aka 35-41s) cut in half
1/2 lb asparagus, woody ends removed
1/2 box bow tie pasta
1 red bell pepper, diced finely
1 yellow squash, diced
1 cup frozen peas, defrosted
1/4 pt cherry tomatoes
14 oz jar Alfredo sauce (Classico makes four wonderful ones)

season to taste:

salt
pepper
oregano
basil
fresh parsley

grated parmagena (optional)

You can use precooked shrimp in this; it won’t hurt it at all, that said, uncooked is better as you can then impart even greater flavor. If the latter, take all the skin off, place the shrimp in a frying pan with olive oil, season as you like. Medium flame, about two minutes per side. Move on to plate to cool.

Meanwhile start pasta in rolling boil of water. And defrost peas (which don’t need a complete defrost) by straining and running warm water over them and place in bowl.

In same pan medium-high add oil and asparagus, salt and pepper and drizzle more oil on top. Pretend you are on a grill not a frying pan. You want to constantly move these around until you see some browning, and a lost of the stiff “rawness”, however you do not want to get them ovedone nor soggy. As some will get done before others, move them onto a plate individually until all are done.

In same pan, medium-high, add squash, season with salt, pepper, oregano, basil and garlic powder, and saute. In a few minutes add red peppers and cherry tomatoes and again add more seasoning.

In small pot warm up Alfredo sauce gently. Drain pasta and put back in large pot. Turn on to low heat.

Slice shrimps in half. Slice asparagus in half. Dump shrimp and all vegetables (peas included) into pasta. Dump in Alfredo sauce. Turn heat up to medium, season mixture, stir and let everything combine, add a touch of fresh parsley, about two minutes. Place in large bowls, optionally top with small amount grated parm.

Suggest serving with lightly buttered garlic bread and a nice Chianti. Serves 5 to 6.

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