Wild Garlic Fettuccine

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I love how the farmer’s market changes with the season. Strolling through, I took in the array of squash and dry goods. The vendor that won me over today sold fresh and dried pasta and his prices were reasonable, unlike the garlic lady. Not to mention I like the idea of cooking your own food and adding your own take on a dish. Bon Appétit!

Cream sauce:

  • 1 C. cream
  • ½ C. parmesan grated
  • 4 tops of garlic heads, minced

Preparation: Cook pasta per instruction. Slice garlic tips into rounds (saving the tips). Peel and devein shrimp, seasoning with Herb’n Farm Market Fish Rub. In large skillet with a bit of olive oil add sliced garlic tips and one slice of lemon. Cook until fragrant, and then add shrimp cooking one to three minutes. In small sauce pan add cream, parmesan, and garlic heads stirring often to your desired constancy. Remove and drain pasta. Return to skillet. Pour the sauce and shrimp over the pasta and toss to combine.

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