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.
Joanne
delish looking meal! — and beautiful photos!
Thanks for sharing!
I have never seen buckwheat noodles before but am intrigued. How does the texture compare to whole wheat pasta and do they have a strong flavor?
Oh, I just knew you would come up with a way to make an even healthier version of this! You are so clever like that! I see those peapods in there, too…YUM!
Shannon and Kayte: Thanks. I did add sugar snap peas. All the good stuff I love.
Liz: There is no strong flavor assoc. with the buckwheat noodle. It has been ages since I’ve had whole wheat pasta. I do remember I was never thrilled with whole wheat pasta as a sub. for regular (texture thing), but do enjoy the buckwheat noodle.
Soba noodles, how interesting! I never would have thought to use them in a dish that didn’t have Asian flavors, but now I don’t see why not! Looks delish.
Joanne, I am so glad you enjoyed this. My household wolfed this down 🙂
I love the idea of the buckwheat pasta, i have never seen it before but i bet it was delicious!
Oh, that plate of food looks divine! I loved this one, too. And asparagus was on sale. Score for me! This is a definite repeater.
Yay, so glad you liked this one, it looks great with the soba noodles. I have never tried them before, but I do only buy unenriched pasta that has only durum semolina and water or eggs. That is all I need in my pasta and it tastes so much better.
The colors in your dish are just AMAZING!
You should send a copy of your photo to Ellie!
Maria: Thanks so much! Sometimes I get lucky with my photos and sometimes…not 🙁