Orecchiette Pasta with Asparagus, Shrimp, Arugula & Toasted Pine Nuts
Main Courses
Date: March 30, 2016
  • 1 lb. dried orecchiette pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 pound asparagus, cut into 1 inch pieces
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ½ cup dry white wine or broth
  • 1 cup arugula
  • ¼ cup parsley, chopped
  • Freshly squeezed juice of half a lemon
  • ½ cup toasted pine nuts
  • Red pepper flakes (Optional)
Preparation Steps:
  1. 1) Cook the pasta in the boiling salted water until it's just tender to the tooth, about 10 minutes.
  2. 2) Meanwhile In a large skillet, melt butter with olive oil. Add shallots & garlic and sauté until fragrant, about 1 minute.
  3. 3) Add the asparagus cook for 1-2 minutes. They should be bright green and slightly crunchy.
  4. 4) Add the shrimp and cook until just pink in color.
  5. 5) Add the wine or broth, season, and bring to a simmer. Let wine reduce by half, about 2 minutes.
  6. 6) Add the cooked pasta.
  7. 7) Stir in the parsley, arugula, lemon juice and some pasta water if needed.
  8. 8) Sprinkle with toasted pine nuts.

Yield: 4-6 Servings

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