From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for shrimp pasta with spring vegetables:
½ lb Barrilla angel hair pasta, cooked and drained
4 Tblspn butter
4 Tblspn extra virgin olive oil
4 cloves garlic, minced
15 ea 16/20 peeled and deveined shrimp
¼ C baby carrots
¼ C asparagus, blanched and cut
¼ C artichoke hearts
2 Tblspn parsley, chopped
¼ C shredded Parmesan cheese
tsp kosher salt
tsp McCormick coarse ground black pepper
Precook 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 sautÃ© 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 sautÃ© 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 sautÃ© 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.
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."