Asparagus Agro Dolce with Shrimp & Angel Hair Pasta
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Posted by: maribel,
on 8/1/2009,
in category "Recipes"
Views: this article has been read 971 times
Abstract: Featured in South Jersey Magazine's Top Chef Contest....This simple and flavorful dish is great for a quick dinner. Just 5 minutes! Enjoy and post your comments.
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Asparagus Agro Dolce with Shrimp and Angel Hair Pasta
Recipe by Chef Nunzio Patruno
Serves 4
Ingredients:
1 bunch of asparagus, trimmed and stems peeled
16 jumbo shrimp
1 tablespoon of pine nuts
1 pint of cherry tomatoes, sliced in half
1 small mango, peeled and diced
1 garlic clove, chopped
1 sprig of thyme
2 ounces of white wine
1 pinch of fresh basil
1 tablespoon of white raisins, soaked in advance
½ pound of angel hair pasta
Extra virgin olive oil
Salt & pepper
Instructions:
Blanch the asparagus for 1 ½ minutes in boiling water. Cool the asparagus down in ice water then, remove from the ice water and set aside.
In a sauté pan add 1 ounce of extra virgin olive oil and add the shrimp sautéing on both sides. Then, add the chopped garlic, pine nuts and raisins. Add the white wine and cook for 1 minute. Add the asparagus, basil, thyme, mango and cherry tomatoes. Sauté together and cook for 2 minutes. Set aside.
Cook the angel hair pasta “al dente” and sauté in garlic and oil. Finally, place the angel hair pasta in the middle of a serving tray and arrange the asparagus all around the dish. Then, pour on top the sautéed shrimp. Sprinkle with fresh basil; drizzle with extra virgin olive oil and fresh ground black pepper.
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