From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for shrimp pasta with spring vegetables:
Ingredients 1/2 lb Barrilla angel hair pasta, cooked and drained4 Tblspn butter4 Tblspn extra virgin olive oil4 cloves garlic, minced15 ea 16/20 peeled and deveined shrimp 1/4 C baby carrots 1/4 C asparagus, blanched and cut 1/4 C artichoke hearts2 Tblspn parsley, chopped 1/4 C shredded Parmesan cheesetsp kosher salttsp McCormick coarse ground black pepper
PreparationPrecook pasta, rinse in cold water to stop the cooking process and rinse off the starch. Oil pasta with extra virgin olive oil, set aside.
In a saut pan over low heat, add extra virgin olive oil and butter. When melted increase heat to medium and add garlic, cook until golden to flavor the oil. At this point garlic can be discarded or left in oil either way is fine. Add carrots and asparagus, salt and coarse black pepper let saut for 2-3 minutes. Add shrimp, and mix together tossing ingredients in the pan. Shrimp will change in color turning pink as it cooks. When you see shrimp turning this color, add your artichoke hearts. Continue to cook for about two minutes moving the ingredients around in your saut pan.
Remove the pan from the heat, toss with angel hair pasta and parmesan cheese. Serve topped with fresh cut parsley and garlic breadstick or bread.
C hef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak as well as on KACV's "Back to the Table with Chef Bud."