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Penne with Grilled Shrimp, Asparagus and Pine Nuts
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and de-veined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts (see note below)
Lemon wedges, for garnish
Directions
In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
Rinse the shrimp and pat dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
Preheat the broiler.
About 10 minutes before serving, bring a saucepan of salted water to a boil and cook asparagus for about 5 minutes (should be al dente). Drain and set aside.
Remove the shrimp from marinade, arrange on an aluminum foil-lined broiler tray and broil for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.
Note: To toast the pine nuts, spread them in a shallow pan and toast in a 350°F. oven or toaster oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it may be more convenient to toast the pine nuts ahead of time.
Serves 6
From www.epicurean.com
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and de-veined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts (see note below)
Lemon wedges, for garnish
Directions
In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
Rinse the shrimp and pat dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
Preheat the broiler.
About 10 minutes before serving, bring a saucepan of salted water to a boil and cook asparagus for about 5 minutes (should be al dente). Drain and set aside.
Remove the shrimp from marinade, arrange on an aluminum foil-lined broiler tray and broil for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.
Note: To toast the pine nuts, spread them in a shallow pan and toast in a 350°F. oven or toaster oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it may be more convenient to toast the pine nuts ahead of time.
Serves 6
From www.epicurean.com
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