5 large cloves garlic, coarsely chopped (about 1/4 cup)
1 tsp. dried thyme
1/3 cup extra-virgin olive oil; more as needed
Kosher salt
12 oz. cavatelli or similar pasta
1 lb. asparagus, cut into 1-1/2-inch pieces
1 large onion, finely chopped (about 1-1/2 cups)
1 lb. extra-large (26 to 30 per lb.) or large (31 to 35 per lb.) shrimp, shells removed
2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
Freshly ground black pepper
1/2 cup dry white wine or vodka
1 cup finely grated Parmigiano-Reggiano or Grana Padano; more for serving
1 cup chopped fresh flat-leaf parsley
Instructions
Put the garlic and thyme in a small saucepan
and add enough oil just to cover, about 1/3
cup. Warm the pan over very low heat so that
the temperature of the oil is just below a
simmer; you should see small bubbles rising
from the oil at a slow, gentle rate. (If the
oil begins to simmer, lower the heat. If you
can’t reduce the heat any further, remove the
pan from the heat to allow the oil to cool
slightly, and then return it to the burner.)
Continue to poach the garlic until it becomes
slightly translucent (there should be no
browning), about 20 minutes. Remove the pan
from the heat and set aside.
Meanwhile, bring a large pot of well-salted
water to a boil. Cook the pasta according to
package directions until al dente, adding the
asparagus in the last 2 minutes of cooking.
Reserve 1 cup of the cooking water, and then
drain the pasta and asparagus.
Heat 3 Tbs. of the garlic oil in a large
skillet over medium-high heat. Add the onion
and cook, stirring frequently, until
translucent, about 2 minutes. Add the shrimp,
lemon zest, 1/2 tsp. salt, and a few grinds of
pepper, and cook, stirring frequently, until
the shrimp begin to turn pink, about 11/2
minutes. Add the wine and cook, stirring
occasionally, until the shrimp are pink and
curled and most of the liquid has evaporated,
about 3 minutes.
Add the pasta, asparagus, cheese, poached
garlic, and garlic oil to the pan, toss to
combine, and heat through, about 2 minutes.
Remove from the heat, add the lemon juice and
parsley, and season to taste with salt and
pepper. If necessary, add some of the reserved
cooking water to loosen the sauce.
Divide evenly among six shallow bowls. Serve
with lemon wedges, passing additional grated
cheese.
Originally Submitted
3/18/2018
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