I've been saving this recipe for a while...hoping to make hope work - as in spring arrive...So on the eve of Groundhog Day this is meant as an offering to the gods...
Now for the afficionados out there...I do realize that this picture is of a prairie dog...not a groundhog...but it's worth the diversion..in the name of art...
This was taken by my friend Karen at the stuffed prairie dog museum in Alberta - It is only one of many dioramas they've developed for what I presume they think is their surplus prairie dog population. This was my favourite...but there was one of prairie dogs at the hair salon...Anyway...moving on.
I notice a couple of people this week (like Becks & Posh, and the New York Times) have decided it's time to dream of lemons. And I couldn't agree with them more.
This became a dish we devoured last spring when the local asparagus arrived (Mum found it) and it turned out every single time. Now it hovers near extinction in our house since Steve is now a lacto-gluten free freak. I'm working my way around it...
Lemon Asparagus Fettucine with Shrimp
12 large shrimp peeled and deveined
1 lb asparagus
1 lb fettucine
6 green onions, chopped
1 clove garlic, minced
1/2 cup whipping cream
1/3 cup fresh chopped chives
salt & pepper
Consider grilling the shrimp...but also consider not grilling the shrimp...decide what kind of balance you'd like the dish to have...
The recipe calls for slicing the shrimp lengthwise...but I cooked them whole.
Take the woody ends off the asparagus. Peel the stalks, if they're at all tough, but don't if they're young and fresh. Blanch the asparagus for 3-5 minutes. Keep the asparagus water. Put the slightly cooked asparagus in a bowl of ice water then drain them well.
Cut them into 2" lengths. Set them aside.
Grate the rind of one lemon into nice strips and juice it. Set aside.
Cook the fettucine in the asparagus water, add more if you need to. About 8 minutes. Reserve 1/2 cup of the water and drain the fettucine.
In a skillet, melt 2 tbsp of butter over medium heat. Add the green onions, the garlic and salt and pepper. Cook until soft - about 1 minute.
Stir in the cream, the lemon rind and 2tbsp of lemon juice. Bring to a boil.
Add the shrimp and asparagus until shrimp cook through - about 3 minutes.
Toss with the fettucine. Add cooking water if it's too dry.
Stir in the chives.
Enjoy a taste of spring...