ITALY ~ Penne with Grilled Shrimp, Asparagus and Pine Nuts
PENNE WITH GRILLED SHRIMP, ASPARAGUS AND PINE NUTS
Serves 6
This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts.
3/8 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts {see note}
Lemon wedges, for garnish
In a large glass or ceramic bowl, mix olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk. Rinse shrimp and pat dry. Add to bowl and stir gently with marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally. Preheat broiler. About 10 minutes before serving, bring a saucepan of salted water to a boil and cook asparagus for about 5 minutes, until crisp-tender. Drain and set aside. Remove shrimp from marinade, arrange on an aluminum foil-lined broiler tray and broil for 6 minutes, turning once, until pink. Set aside. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes. Drain and return to the pot. Add lemon juice and 3 tablespoons of cheese and toss well. Add shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges. {Note: To toast the pine nuts, spread them in a shallow pan and roast in a 350 degree F oven or toaster oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool.}
Source: "Sunday Dinner" by Barbara Scott-Goodman and Mary Goodbody