Shrimp Summer Pasta

We are very fortunate in Montreal to have access to a service such as Lufa Farms. For those who aren’t familiar with the company, it’s basically an online grocery store that sells produce grown on our city’s rooftops. They also have a wide variety of prepared meals, freshly baked bread, kitchen staples such as spices, different kinds of flour, tea etc. all made and/or grown close to home. It’s all about sustainability!  Once you sign up, you select the items on their website and they will deliver them to a pickup point of your choice. I don’t order from them every week but I always keep an eye on what they have and order when I’m feeling inspired.  I like to know where my food comes from so shopping online for local ingredients is a dream come true. This week I decided to purchase some Nordic Shrimp (straight from New Brunswick) and some fresh lemon fettuccini made by Maison du Ravioli here in Montreal.

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Pasta in the summer can be a bit filling but if you keep the flavours light and fresh then you can enjoy them even on a hot July evening! Here’s a beautiful Garlic Shrimp Fettuccini recipe for you!

INGREDIENTS

  • 1/2 lbs of pre-cooked shrimp, deveined and deshelled
  • Pasta of your choice
  • 3 cloves of garlic, peeled and finely chopped
  • 5 or 6 asparagus sprigs chopped
  • Zest of half a lemon
  • 1/4 cup of butter
  • 1/4 of white wine (optional)
  • A handful of chopped fresh parsley
  • Salt & pepper
  • Freshly grated parmesan
  • Olive oil to drizzle on the pasta when it’s ready to serve

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MAKING IT

Bring a pot of salted water to a boil. Blanche the asparagus in the water and fish them out. Keep the water to cook your pasta.

Heat a pan to medium and add the butter, garlic and half the parsley. Cook for 3-4 minutes. Add the shrimp and the asparagus to the pan. Turn up the heat and sauté for a minute. Add the white wine and cook until alcohol evaporates. Season with salt and pepper to taste. Add the cooked pasta to the pan and mix. Grate parmesan and lemon zest on top and garnish with the rest of the parsley and a drizzle of olive oil.

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It’s quick and incredibly tasty. Looks even better served on a big plate for people to share! Plus you get finish the rest of the bottle of wine…

Cheers xxx

 

 

 

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