Baked Lobster with Mango Sauce - Lobster Tail 5
EGG PASTA WITH SHRIMP & SPRING VEGETABLES
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I so admire the Italians and how they take the time to make fresh pasta and combine it with the freshest ingredients. The flavors are fresh and bright, like a spring morning. You can use dried pasta but you just can't beat the flavor of fresh.
Servings
4 people
Servings
4 people
EGG PASTA WITH SHRIMP & SPRING VEGETABLES
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
I so admire the Italians and how they take the time to make fresh pasta and combine it with the freshest ingredients. The flavors are fresh and bright, like a spring morning. You can use dried pasta but you just can't beat the flavor of fresh.
Servings
4 people
Servings
4 people
Ingredients
Fresh Pasta
Shrimp & Spring Vegetable Sauce
Servings: people
Units:
Instructions
Fresh Pasta
  1. Bring a large pot of salted vegetable stock (or water) to a boil. Boil pasta just until al dente, about 5-8 minutes (the pasta will cook further in the sauté pan). RESERVE 1 CUP OF PASTA WATER BEFORE STRAINING.
Shrimp & Spring Vegetable Sauce
  1. Heat a large skillet on medium heat. Add 1 tablespoon olive oil. Sauté asparagus and shrimp for 3 minutes. Add zucchini and sauté another 5 minutes. Add ½ cup pasta water, lemon juice and butter. Add pasta and cook till sauce has thickened.
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This entry was posted in Fish, Pasta, on October 16th, 2015

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