- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 pound angel hair pasta
- 4-5 thin slices prosciutto
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1lb fresh shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1lb fresh asparagus cut into 2-inch pieces
Ok, let’s get this blog started!
I was hoping Kieran would be our first blog post author, but he’s busy watching Captain America. Guess I can’t really blame him.
I figured I’d start with a new recipe the Talele family tried last week. Both kids love shrimp and actually tolerate asparagus pretty well (mostly because it makes their pee smell funny!), so I figured I’d find a pasta recipe where I could combine the two.
I stumbled across a recipe from Giada De Laurentiis for linguine with shrimp and lemon oil. Her recipe on its own sounds delicious, but I made a few modifications for our culinary creation. So here’s the Talele version:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the crispy prosciutto:
Preheat oven to 450 degrees F. Gently place prosciutto slices on a baking/cooling rack, careful not to overlap. Bake on foil-lined cookie sheet until crispy, about 7 minutes. Allow to cool, they crisp up even more.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the asparagus and pasta and cook until tender but still firm to the bite, stirring occasionally, about 3 to 4 minutes. If asparagus is large, add it to the pot first and cook 2-3 minutes before adding pasta. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked angel hair pasta and asparagus, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the crispy prosciutto to the pasta and toss to combine. Serve immediately.
They tried it and…they liked it!!