Author, Caterer and Chef 
Here's an easy familiar favorite for the culinary in all of us but with a twist. When I came up with this recipe, I wanted to offer healthier alternatives for the cook on any level. I'm the biggest advocate of eating good, flavorful foods but I also try my best to be healthy about it. Every chance I get to sneak a little more nutrition in there on you, I'll do it and in most cases, you'll probably say "wow...who knew?"|
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| Greetings and salutations!
Here's an easy familiar favorite for the culinary in all of us but with a twist. When I came up with this recipe, I wanted to offer healthier alternatives for the cook on any level. I'm the biggest advocate of eating good, flavorful foods but I also try my best to be healthy about it. Every chance I get to sneak a little more nutrition in there on you, I'll do it and in most cases, you'll probably say "wow...who knew?" | |
| *A Note to the novice: Before turning the stove on, prep (clean, pre-measure, and pre-cook) all ingredients first: | |
| 1. Be sure to clean and de-vein your shrimp leaving tails on.
2. Cut them into a butterfly style 3. Store under refrigeration until ready to cook. |
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The ingredients are as follow: 1 pound of angel hair pasta (wheat pasta, for the health nut in you), 1/3 cup of olive oil, 3 cloves of minced garlic, 2 lbs of shrimp 8 stalks of white aspargus (rich source of anti-carcinogens and anti-oxidants) 1/4 tsp of crushed red peppers, (or up to 1 ½ tblsp to make it spicier) 1/4 cup of chopped green onions, small dice 3/4 cup walnuts (omega 3 fatty acids) 1 cup of medium diced mushrooms, (baby portabellas are my favorite) ¼ cup pre-washed fresh basil (rolled together and chopped) 1/4 cup of dry white wine, ¼ cup of brandy, 1/4 cup of unsalted butter, Kosher salt and pepper to taste. | |
| To prepare you need to cook the pasta first until it is al dente, usually around 3 to 5 minutes, drain and set aside.
Note for the novice* Pasta is high in starch so it tends to clump together when it is cooked. |
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| Shock the pasta after it is cooked by submerging it in cold tap water. This will stop the carry-over cooking process so that it remains al dente and doesn’t become too mushy. Re-drain after about a minute, place in a large bowl, pour 1 tablespoon of good olive oil over it and season with a pinch of salt and pepper. Mix together thoroughly then set aside.) | |
| Add asparagus to boiling salted water and allow to boil for 2-3 minutes. Drain and submerge asparagus in cold water for 1 minute. Drain cold water and keep asparagus under refrigeration until needed. |
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| In a large skillet over med-high heat, add 1/3 cup of olive oil and immediately add the garlic before the pan is hot and watch it. The moment it begins to take on any color, add the shrimp to begin sautéing them but be careful not to allow any browning of the shrimp to take place. |
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| Once both sides of the shrimp has taken on the pink (peach) color, add the red peppers, green onions, walnuts and mushrooms. Cook for about one minute stirring frequently.
Now take the pan off the burner to add the wine and brandy (be advised this is flammable mixture and it may ignite. Should it do so, Do Not panic...it will go out on it's own or you could give it a little blow. Again, Don't panic!!). |
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Add the basil, bring to a soft simmering boil then add the asparagus being careful not to break or puncture them. Continue cooking until the liquid reduces and thickens. Remove from heat picking out the asparagus and set aside. Add the butter, stir until completely dissolved. Now you can add the Pasta and gently toss together. Salt and pepper to taste. Plate with 2 stalks of asparagus on top of each serving. Makes 4 servings and whaaa-laaaa...
Enjoy and to you health. |
