Another week cooking up a delicious recipe with the CEimB group.  This week the talented Farah of Confessions of a Novice Baker chose the recipe.  Visit Farah’s site for the recipe and tips.

On page 161 of The Food You Crave by Ellie Krieger the ingredients are listed. Ellie comments “Tender asparagus, bright cherry tomatoes, and big succulent shrimp tossed with linguine in a lemon white wine sauce – a perfect meal to celebrate spring.”   Spring, Fall…what’s the difference when there’s a good recipe in the making?

12 oz of linguine is the actual pasta called for in the original list of ingredients.  I didn’t have any but did have SOBA Japanese Buckwheat Pasta. 

I like this carbohydrate option because it is made from 3 ingredients:  Wheat Flour, Buckwheat Flour and sea salt. Standard pasta is made from Durum Semolina, Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid … Oh and  there might be a note at the end that says “CONTAINS: WHEAT INGREDIENTS. 

I love asparagus.  The ingredient list indicates “1 Bunch (1 lb) of Asparagus”.  How exciting is THAT?!

I also added Sugar Snap Peas for extra vegetables.

One pound of Large Shrimp are used. Oh my heart be still! 

White wine?  A Pinot Grigio was use.  Some to sip …. some to cook…some to sip… some to sip…some to……. where was I?

Lemon juice, parsley, cherry tomatoes (I used 4 fresh plum tomatoes)…. are you ready to make this yet?  Delicious.

Pasta with Shrimp and Vegetables was easy to make and didn’t take long at all.  The sauce was light and fresh.   The dish as a whole was not heavy.  Because fresh tomatoes were used and simply warmed through, there was not one regret of not having red sauce with this pasta meal.

Farah -  Congratulations on a superb choice.  We really enjoyed this Ellie recipe.