Linguine asparagus and shrimp with pumpkin flowers. One of the spring recipes, inspired by Sicilian cuisine, that this year I loved the most: easy to prepare and yummy. You can prepare the dish even without the pumpkin flowers (Rome is easy to find, but outside Rome it's a little bit’ more complicated). As a good Sicilian I have a great passion for the humble pink shrimp of nassa, but you can also use red shrimp, cutting them into several parts.
If you like shrimp in the first courses, try without hesitation the PASTA WITH SHRIMP, TOMATOES AND PISTACHIO, inspired by the colors and ingredients of my Sicily. Or, when the radicchio will be back in season, the PASTA WITH RADICCHIO AND SHRIMP. Is, if you love Sicily, Don't miss the PASTA WITH PISTACHIO PESTO AND PRAWNS.
Paramount, for a good success of the dish, the prawn comic: shrimp heads are the tastiest part of this crustacean, never throw them. Is’ enough to toast them for a few minutes in extra virgin olive oil, add a few vegetables and a little water and, in 30 minutes, you'll have a concentration of taste and sea.
To prepare asparagus linguine and prawns I used common greenhouse asparagus, but of course if you found the wild asparagus you would get an even more intense taste and a bit of bitterness. In perfect contrast to the sweetness of the prawns. I ate a similar dish in a Catania village on the slopes of Mount Etna, prepared with the local wild asparagus and with the nassa shrimp caught by the fishermen of Acitrezza and I still keep the memory of that simple but delicious flavor. I'll leave you reminding you to take a look at all my RECIPES WITH ASPARAGUS to take advantage, as long as you're on time, of this seasonal vegetable so beloved. Have a good day!
360 grams of linguine or other long pasta
a bunch of asparagus
500 grams of pink nassa shrimp (to clean, so with head and carapace)
a small piece of carrot
a piece of onion
extra virgin olive oil, to taste
40 milliliters of dry white wine (or little brandy)
salt and pepper, to taste
some pumpkin flowers (Optional)
fresh basil, if in season
Clean the prawns: remove the heads and set them aside. Remove the carapaces and remove the gut from the shrimp. Clean a carrot and a small onion, cut the vegetables into small pieces and brown them in extra virgin olive oil. Add the shrimp heads and toast them together with the vegetables, turning them on each side and crushing them with a spoon. Deglaze with white wine (or with the brandy) and, when the alcohol has evaporated, add a glass of water and cook for 30 minutes. Filter the shrimp balloon, crushing the heads well, and set aside.
If you have decided to use pumpkin flowers too, clean them and divide them in half. Peeling asparagus, cut the stem into chunks and set aside the tips. Sauté the asparagus stalks in extra virgin olive oil and a pinch of salt, cover and cook over low heat for 5 minutes, then turn up the heat and add the tips of the asparagus. Brown, cover and cook covered for another 5 minutes. Add the pumpkin flowers cleaned over a low heat.
Sauté the prawns in a little extra virgin olive oil, over high heat, and for a few seconds, time they change color. Set the prawns aside. Boil the pasta in salted water, drain the pasta very al dente, so you finish cooking in the pan. Store some cooking water. Sauté the pasta over a high heat with asparagus, adding the crustacean comic and a drizzle of extra virgin olive oil. When a creamy emulsion has formed, add the shrimp and plenty of freshly ground black pepper. A few leaves of Basil, if seasonal, will give further scent to your asparagus linguine and prawns. Serve immediately. Bon appétit!
MATCHING: Lucid Catarratto, Sicilian lands Igt, of the farm Courteous. A white wine born in the countryside of Victoria, in provincia di Ragusa, thanks to the project of two Trentino brothers, Stefano and Marina Girelli, who bought this winery in 2016 to produce their wines. Flavor, mineral, hints of jasmine flowers and herbs, are the dominant features in this wine. In this recipe, is capable of exalting the savory tastes of fish comics. We recommend serving it at 12 degrees of temperature.