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Categories:
hair pasta olive oil butter shallot garlic shrimp spear sweet white corn kernels tomato porcini mushroom Pecorino-Romano cheese
Viewed: 101 - Published at: 2 years agoIngredients
- 13 ounces angel hair pasta, approximately
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 cups shrimp, peeled and veined
- 1 cup asparagus spear, chopped
- 1 cup sweet white corn kernels
- 12 cup sun-dried tomato
- 1 cup porcini mushroom
- 1 cup pecorino romano cheese, shredded
Method
- In a large saute pan melt butter, then add shallot and garlic and saute over medium-high heat until tender.
- Reduce to medium and add asparagus, corn, and mushrooms for 10 minutes till veggies begin to steam.
- Meanwhile, begin boiling pasta water, add olive oil, and cook pasta according to package directions.
- While pasta boils, add shrimp to saute pan and cook until pink.
- Add sundried tomatoes.
- Drain pasta, place in serving bowl, and cover with shrimp and veggie mix.
- Sprinkle with cheese and serve hot with fresh bread and a crisp salad.
