Instructions
In a medium bowl, toss the shrimp with 1 clove of minced garlic and juice of one lemon. Let marinate for 10 to 15 minutes while you prepare other ingredients.
Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook according to package directions until al dente.
While the water is heating and pasta is boiling, place a sauté pan over medium heat and melt the butter. Add the marinated shrimp and sauté until almost cooked through. Add asparagus and peas and cook until just tender and glossy. Stir in the shallots and remaining garlic and sauté until fragrant, and the shallots are softened.
If using, deglaze the pan with the white wine and let it cook down slightly. Stir in the heavy cream and juice of half a lemon. Season to taste with salt and pepper. If a thicker sauce is preferred, stir in a little grated parmesan.
When the pasta is done, drain and toss the pasta with the sauce. Serve garnished with Parmigiano-Reggiano cheese, fresh cracked black pepper, lemon wedges, and chopped parsley, if desired.
NOTES
- Any fresh garden herbs can be used; my favorites are basil, tarragon, or thyme. Finely chop and stir them into the sauce at the end.
- Shrimp can be replaced with grilled chicken or flaked salmon, or left out entirely for a vegetable-only pasta dish.
- Feel free to change up the vegetables or add more. Garden-fresh cherry tomatoes are delicious in this recipe. If using tomatoes leave out the lemon juice.
- Any hard cheese can be used in place of Parmigiano-Reggiano.I love the aged Gouda from Cows and Creamery.
