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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A woman sniffing a block of pungeunt pecorino cheese in a Parisian market was overheard to have said, Aaaah! Eeet smells like zeee feet of angels!!! Hence the name of this fabulous pecorino cheese infused pasta dish. Feel free to omit/exchange any of the toppings to suit your preferences. Ingredients:
13 ounces angel hair pasta, approximately |
1 tablespoon olive oil |
1 teaspoon butter |
1 shallot, minced |
2 garlic cloves, minced |
2 cups shrimp, peeled and veined |
1 cup asparagus spear, chopped |
1 cup sweet white corn kernels |
1/2 cup sun-dried tomato |
1 cup porcini mushroom |
1 cup pecorino romano cheese, shredded |
Directions:
1. In a large saute pan melt butter, then add shallot and garlic and saute over medium-high heat until tender.
2. Reduce to medium and add asparagus, corn, and mushrooms for 10 minutes till veggies begin to steam.
3. Meanwhile, begin boiling pasta water, add olive oil, and cook pasta according to package directions.
4. While pasta boils, add shrimp to saute pan and cook until pink. Add sundried tomatoes.
5. Drain pasta, place in serving bowl, and cover with shrimp and veggie mix. Sprinkle with cheese and serve hot with fresh bread and a crisp salad.
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