“You should write that down before you forget!”

So says my husband…

Asparagus - shrimp - feta pasta

I have been trying to get creative with the things I have left over in the fridge. Some of the finished products have been quite good. Others, not so much. This one was a keeper. I had some gorgeous asparagus from the farmers’ market, some feta from something (? – no idea) I made awhile back, some frozen shrimp, half and half from some ice cream I made last week, heavy cream from a curry experiment, and a handful of wilty, pathetic looking basil. On this gray, disgusting May day, my thoughts were turning towards pasta.

I don’t measure things when I’m cooking on the fly… amounts are approximate. I am not a recipe writer by any means.

Asparagus and Shrimp Pasta in a Feta Cream Sauce
Serves 4

4 large cloves garlic
2 tbsp olive oil
1/2 tsp crushed red pepper
1/2 cup white wine
1 cup heavy cream
1/2 cup half and half
~4 oz feta, crumbled
a handful of fresh basil, chopped just before using
1 lb asparagus, cut into 2-inch pieces
1/2 lb raw shrimp, cut into chunks
lemon juice, to taste
salt & pepper, to taste
1/2 lb penne pasta, cooked

In a large saucepan, saute the garlic and crushed red pepper in the olive oil on low-medium heat until the garlic is softened.
Add the wine and simmer until reduced by half
Add the cream and half and half, bring to a simmer.
Add the basil
Add the feta
Simmer until the sauce begins to thicken (a few minutes)
Add the asparagus, stir, cook for about 5 minutes – until it is just barely undercooked
Add the shrimp, stir, cook for 1-2 minutes – just until the shrimp turns pink and opaque.
Add a squeeze of lemon juice, and salt and pepper to taste.
Toss the pasta with the asparagus, shrimp, and sauce.

I’m already daydreaming about tomorrow’s leftovers…


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