Thursday, June 7, 2012

Shrimp and Radish Pasta

I couldn’t wait to make this pasta dish with spring radishes.  So glad we got some in the first week of our CSA.  The original recipe includes a tip to use carrots and spinach as a substitute for radishes and their greens.  I’ll have to try that when those two items show up in our share.  I made a fewchanges for a slightly healthier option.  I cut the butter in half and did a mixture with olive oil and I cut down on the amount of pasta.  I found the yummy items – radishes, greens, and shrimp got lost in that much pasta.  I also added a little heat, feel free to skip that part.  
Wednesday Menu – Shrimp and Radish Pasta, Salad
Farm Share Food – Head Lettuce, Radishes – Greens too!

On last night’s salad I use Italian Dressing Base from Penzey’s Spices.  Local folks – we have a new store!  Their spices are fabulous.  Don’t have a retail store near you, you can shop on line.
Shrimp and Radish Pasta
From Everyday Food
Printable Version
Salt and Pepper, to taste
½ pound linguine
2 T unsalted butter
2 T olive oil
2 cloves garlic, thinly sliced
1 bunch radishes, thinly sliced
1 bunch radish greens, roughly chopped
½ t crushed red pepper
1 pound shrimp, peeled and deveined
Cook pasta according to package directions.  Reserve 1 cup pasta water.  Drain pasta and return to pot.  Add 1 T butter and 1 T olive oil and toss into pasta.  Keep warm.
In a large skillet melt ½ T butter and heat ½ T olive oil together.  Add garlic and radish slices, stirring occasionally, about 3 minutes.  Add radish greens and cook until wilted.  Season with salt and pepper.    Add radish and greens mixture to pasta and stir to combine.  In the skillet melt ½ T butter and heat ½ T olive oil.  Season the oil with salt, pepper, and crushed red pepper.  Add shrimp, stir occasionally, about 4 minutes until cooked.  Add shrimp to pasta and toss.  Add enough of the reserved pasta water to create a light sauce that coats the pasta.

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