Egg Pasta with Shrimp and Spring Vegetables
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
Ingredients
Fresh Pasta
- 1 lb Fresh Pasta
Shrimp & Spring Vegetable Sauce
- 1 cup Asparagus trimmed of tough lower ends, cut into 1 inch pieces
- 1 lb Wild Caught Gulf Shrimp peeled, deveined and tail removed
- 1 tablespoon Olive Oil
- 1 cup Zucchini cut into 1 inch strips
- 1 cup Yellow Squash cut into 1 inch strips
- Lemon juice from one lemon
- 2 tablespoon Butter
- Salt & Fresh Ground Pepper
- Green Onion chopped for garnish
Instructions
Fresh Pasta
- 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
- 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.