Asparagus-Spinach Pesto Pasta with Blackened Shrimp

I just knew this recipe would be a winner the minute I read the title.  I mean, what’s not to love?  Lots of yummie green veggies with pasta and shrimp.  And best of all, it was very simple to convert to be a dairy-free recipe.

Adapted from Gimme Some Oven!

INGREDIENTS
1lb. Asparagus spears
3 handfuls baby spinach leaves
1/2C. Soy Parmesan cheese, plus more for topping
1C. Pine nuts (did not use)
1/4C. Olive oil, plus 1T. for cooking the shrimp
Juice of 1/2 Lemon
1lb. Pasta
1lb. Raw shrimp, deveined and peeled
1t. Garlic powder
Kosher salt
Black pepper
2-3T. Blackening spice

DIRECTIONS
Preheat oven to 400 degrees.  Cut the rough ends off of the asparagus spears and then cut the remaining spear into 3 pieces.  Place on a baking sheet and drizzle with olive oil then sprinkle with kosher salt, garlic powder and pepper.  Toss to coat and bake 10-12 minutes.

When cooked, set aside the pretty asparagus tips and keep warm.  The bottoms will be pureed for the pesto.

Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.

If using, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.  Remove and set aside.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice, salt, and black pepper and continue pureeing until mixed.  Set aside.

In a medium-sized skillet, heat 1T. olive oil over medium-high heat.  Add in the shrimp, and immediately sprinkle with blackening powder.  Stir until it is mixed in, and then continue stirring occasionally until the shrimp are pink and just cooked.  Remove to a small bowl and set aside.

After draining the cooked pasta, toss immediately with the asparagus pesto.  Add in the shrimp and asparagus tips, and stir briefly until well mixed.

Serve sprinkled with the remaining pine nuts (if using) and some extra Parmesan.

Husband Rating – 4 out of 5 – “YUM!  This is delicious!”

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Shrimp and Asparagus Risotto

Last week in school we made 4 different kinds of risotto – saffron, spinach and parmesan, roasted red pepper and butternut squash and sage.  They were all amazing!  So, I decided that tonight I’d make one with two of my favorite ingredients – shrimp and asparagus.  It did not disappoint!

I’ve always been afraid of risotto because I thought it was so hard.  Not so!  The only hard part is standing there stirring almost constantly for 20-30 minutes.  The rest is pretty simple.

This is definitely not a busy weeknight kind of meal, but perfect for weekends and will be great during the winter – it is a very hearty and filling meal.

Recipe from my school textbook “On Cooking”.

INGREDIENTS
3/4lb. Shrimp, peeled and deveined
1lb. Asparagus
6-8C. Chicken or vegetable stock
1 3/4C. Arborio rice
1 large Shallot, diced
2 cloves Garlic
1/4C. White wine
3T. Butter (or Vegan margarine)
1T. Olive oil
1/4C. Parmesan cheese, shredded (I used soy parm, of course)
Salt and pepper to taste

DIRECTIONS
Preheat oven to 400 degrees.

Wash and dry asparagus and lay out on small sheet pan.  Drizzle with olive oil, salt, pepper and granulated garlic.  Roast 10 minutes (might take longer if your asparagus is thick).  Remove and cut into 1″ pieces – set aside.

In a small pot warm the stock and keep over low heat.

In a medium-large pot, warm the olive oil over medium heat.  Add shallot and cook 5-8 minutes until soft and translucent.  Add garlic and cook 2 minutes (be careful not to burn the garlic).

Add the rice to the pot and stir well to combine.  After 2 minutes, add wine and stir until completely absorbed by the rice.

Add the chicken/vegetable stock to the rice, one ladle-full at a time.  Stir each addition until it has almost entirely absorbed, then add another ladle.  The rice will take between 6 and 8 cups of stock and about 20-30 minutes.  Taste occasionally to determine when the rice is done and whether or not another addition is needed.

When you add your last ladle of stock, add the shrimp and butter to the risotto.  It will cook as the last addition of stock absorbs.

After 2-3 minutes, add the asparagus segments and Parmesan cheese.  Stir to combine and taste for seasoning.  Add more salt and/or pepper if necessary.

Husband Rating – 4.5 out of 5 – “Really delicious!”

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Fettuccine with Asparagus and Pancetta

I was so sad a few months ago when Gourmet Magazine decided to stop publishing.  It was my favorite magazine!  As consolation, those with subscriptions were automatically signed up for Bon Appetit Magazine for the remainder of the time they would have received Gourmet.

Finally, this past week I received my first issue of Bon Appetit.  It’s pretty good!  Lots of great recipes and good pictures too!

This was the cover recipe of this edition.  I made a few changes (subbed soy for dairy ingredients, and left out the peas – C and I hate peas) and it was wonderful!  I suggest trying this soon!

Original recipe – Bon Appetit.  The recipe with my tweaks is below.

INGREDIENTS
12oz. Fettuccine
3oz. Pancetta or bacon, chopped
1lb. Asparagus, trimmed, cut on diagonal into 1-inch pieces
1 Bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
3 Garlic cloves, pressed
1/2C. Soy Parmesan cheese, grated, plus additional for serving
1/3C. Plain soy milk
3T. Olive oil
3T. Fresh squeezed lemon juice
1T. Grated lemon peel
1/4C. Italian parsley, chopped and divided
1/4C. Fresh basil, thinly chopped and divided

DIRECTIONS
Cook pasta in pot of boiling salted water until tender.  Drain, reserving 1/2C. pasta cooking liquid.  Return pasta to pot.

Cook pancetta in large nonstick skillet over medium heat until crisp.  Using slotted spoon, transfer pancetta to paper towels to drain.  Pour off all but 1t. of the drippings from skillet.

Add asparagus to drippings and sauté 3 minutes.  Add white and pale green parts of green onions and garlic.  Sauté until vegetables are just tender, about 2 minutes.  Remove from heat.

Add veggies, 1/4C. pasta liquid, dark green parts of green onions, 1/2C. Parmesan, milk, olive oil, lemon juice, lemon peel, half of parsley and half of basil to pasta.  Toss, adding more cooking liquid by tablespoonfuls if needed.  Season with salt and freshly ground black pepper (because the pancetta and Parmesan are salty, I did not add any extra salt – it was perfect without).

Transfer to large bowl.  Sprinkle pancetta, remaining parsley and basil pasta. Serve with additional Parmesan cheese.

Husband Rating – 4 out of 5 – “Delicious!!”

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