Pasta al Verde with Shrimp
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Shrimp | 300g |
| White wine | 20ml |
| Extra virgin olive oil | q.b. |
| Asparagus | 200g |
| Spinach | 100g |
| Pine nuts | 30g |
| Blanched almonds | 30g |
| Extra virgin olive oil | 50g |
| Pecorino cheese | 30g |
| Grana Padano DOP | 30g |
| Garlic | ½ clove |
Instructions:
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Prepare the asparagus: Begin by washing the asparagus thoroughly, then peel the tougher part of the stalk. If you have an asparagus steamer, use it; otherwise, you can cook them in a wide pan, ensuring the asparagus remains horizontal while cooking. Keep the tips above the water level. Once the asparagus is tender, remove it from the water and immediately place it in a bowl filled with ice. This quick cooling method helps maintain the vibrant green color. After a few minutes, remove the asparagus from the ice bath, slice them into smaller pieces, and set them aside.
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Make the green sauce: While the asparagus cools, prepare the green sauce. In a food processor, add the thoroughly washed spinach, which should be completely dry, along with the asparagus pieces. Add the pine nuts, half a clove of garlic, and the olive oil. Blend until the mixture becomes a smooth, creamy sauce. Set the green sauce aside.
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Cook the shrimp: In a large skillet, heat a little olive oil and add the shrimp. Season with salt to taste. Cook the shrimp for a few minutes, stirring occasionally, just until they turn pink and opaque. This should take just a few minutes, so be careful not to overcook them. Once done, remove from the heat.
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Cook the pasta: Meanwhile, bring a large pot of salted water to a boil and cook the fusilli until al dente, following the package instructions. Reserve a small amount of pasta cooking water before draining the pasta.
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Combine the pasta, sauce, and shrimp: In the skillet with the shrimp, pour in the prepared green sauce. Add a ladle of pasta cooking water to loosen the sauce slightly, stirring it to combine well. Add the drained fusilli and toss everything together to coat the pasta with the sauce. Stir in the shrimp and cook for another minute to allow the flavors to meld.
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Finish the dish: Grate the Pecorino and Grana Padano DOP cheeses and sprinkle them over the pasta, allowing them to melt into the sauce. For a finishing touch, drizzle a bit more extra virgin olive oil on top for added richness and flavor.
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Serve: Plate the pasta, ensuring a generous serving of shrimp and green sauce in each portion. Enjoy this vibrant, creamy pasta dish with a glass of chilled white wine.
Tips:
- The asparagus can be cooked in advance and stored in the fridge, saving time when preparing the meal.
- For an extra flavor kick, try adding a squeeze of lemon juice or a sprinkle of chili flakes when serving.
- If you don’t have pine nuts or blanched almonds, other nuts like walnuts or cashews can work as substitutes.
This Pasta al Verde with Shrimp is a delightful, vibrant dish that combines the richness of green vegetables with the delicate sweetness of shrimp, creating a balanced, satisfying meal. The green sauce, full of fresh spinach and asparagus, gives the pasta an irresistible color and flavor, while the shrimp adds a savory depth. Perfect for a light dinner or a special occasion!
