Friday, March 17, 2017

Spring Pasta

Spring Pasta

Every so often, I come across a recipe that I really love.  I was thinking of an easy recipe to make on Friday night.  The impetus for cooking this was the ingredients that I have at home  - basically shrimp, asparagus and mushrooms.  I added a few of my favorites, including anchovies and it was a perfect dinner!  I loved the way this turned out.  This is based on the recipe for Asparagus, Shrimp and Mushroom Pasta from Sarah Walker Caron. This looks like a great site and I will go back there again. I love the idea of cooking the shrimp and veggies in the oven for a pasta dish. Will definitely play with this again. This is a winner!

Ingredients (Serves 4-5)
  • 13-15 oz box, Pasta (reserve 1/2 cup of pasta water)
  • 1 lb Shrimp (large 15-25 count per pound), peeled
  • 1 lb Asparagus, cut into 2" slices (top only is fine)
  • 12 oz Mushrooms, sliced thick
  • 4 tsp Garlic, chopped (or 4 cloves)
  • 1/2 tsp Oregano (dried)
  • 1/2 tsp Kosher salt
  • 1/4 tsp Basil (dried)
  • 1/4 tsp Black pepper cloves garlic, crushed
  • 2 tbsp Olive oil (and oil spray)
  • 2oz can Anchovies (much of the oil drained and coarsely chopped)
  • 1 tsp Lemon juice
  • Shredded Parmesan cheese, to taste

  1. Preheat the oven to 400 degrees.
  2. Cook pasta as directed.
  3. Spray a jelly roll sheet or lipped baking sheet with with a light coating of olive oil.
  4. Add the shrimp to the pan and top with cut asparagus and mushrooms.  Add garlic, oregano, Kosher salt, basil, black pepper and olive oil.  Lightly stir to combine.
  5. Put baking sheet in oven for 10 minutes. Add chopped anchovies and stir gently. Return to the oven and bake for an additional 7-9 minutes
  6. Combine the cooked pasta with the veggies and shrimp.  Add 1 tsp lemon juice and toss well to combine. You can add the pasta water (if desired - the mushrooms can generate a lot of liquid) and toss again.
  7. Sprinkle Parmesan cheese on the pasta and serve.


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