Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, February 8, 2012

la neige dans le printemps

The name means snow in's not spring...yet, but it is snowing!

Easy weeknight filling dish. It's got everything!
serves 4-6


1 pound large/xlarge shrimp deveined and shelled
3 cloves garlic grated or minced
1/2- 3/4 cup frozen peas
1 1/2 cups chicken or vegetable broth
1 knorrs chicken stock pack
1 lb fresh asparagus, rinsed and cut into 2" lengths
1/2 cup grated parmigiano reggiano
1 lb pasta (I used Lidia Bastianich's fusilli)
1/2 box frozen spinach, thawed and drained
2 slices bacon, chopped 1 tbsp butter

Heat pot of water and bring to low boil. Add asparagus and pasta and cook until al dente. Drain and set aside.Saute bacon in butter, when almost done, add shrimp and cook until shrimp is pink and add garlic, cook 1-2 min. . Add vegetable/chicken stock cube and broth, scraping bottom of pan. Add spinach, peas  and stir, take off heat. Add pasta and asparagus and mix. Heat until warmed through, top with fresh cracked pepper and grated parmigiano reggiano.

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