The Chew: Niecy Nash Shrimp and Spring Vegetable Pasta
Niecy Nash swung by The Chew because she is need of help. She loves shrimp, but really has no idea how to incorporate it into any kind of appealing dish for her husband. Well, Michael Symon came to the rescue with his shrimp and spring vegetable pasta recipe.
Michael Symon: Shrimp and Spring Vegetable Pasta Recipe
- 1 pound linguini (fresh or dried)
- 2 tablespoons extra virgin olive oil (plus more for finishing)
- 1 pound medium shrimp (peeled and deveined)
- Salt and freshly ground pepper to taste
- 2 garlic cloves (sliced)
- 1 cup spring peas
- 1 cup pasta water
- 1 small bunch asparagus (trimmed and sliced)
- 1/2 cup mint leaves (torn)
- 1 cup feta cheese (crumbled, optional)
The Chew: Shrimp and Spring Vegetable Pasta Directions
- Bring a large pot of water to a boil and add salt.
- Add your pasta to the water and occasionally give it a stir so it doesn’t stick together.
- While the pasta is cooking, heat a 12 inch skillet over medium heat and add 2 to 3 tablespoons of olive oil.
- Season your shrimp on both sides with salt and pepper (16 to 20 per pound).
- Add them to the pan, pushing them away from you so you don’t burn yourself.
- Cook for one minute per side.
- Take your garlic and slice it nice and thin.
- Don’t add garlic in the beginning or it may burn.
- Add your garlic to the pan next and cook for an additional minute, being careful not to brown.
- Ladle one cup of pasta water into the pan and add your peas.
- Scrape the bottom of the pan with your wooden spoon to bring up the flavor.
- For spice, add chile flakes – more for more spice and vice versa.
- Simmer for about one minute then add the sliced asparagus.
- Remove the pasta from the pot and add it to the pan sauce.
- Stir the noodles into the sauce and continue to simmer for about 30 seconds adding additional pasta water if necessary.
- Turn off the heat and stir in the mint.
- Drizzle the finished pasta with some more olive oil and add the crumbled feta if desired.
- Serve immediately.