Wednesday, June 1, 2011

Pasta with Peas and Shrimp, Two Ways

A happy pot of yum yums. We used shiitake mushrooms, tiger shrimp, freshly peeled peas from the farmer's market, and shrimp shell infused oil. Cheating? I think so.

With the simplest, most delicious garlic tomato sauce (from epicurious) We loved this sauce. It was full of tomato and sweet garlicky goodness. We used fresh plump garlic from the farmer's market and sweet roma tomatoes that were seeded and diced before simmering for 1.5 hours into a concentrated sauce.
With buttermilk creamy herb sauce from cooking light. The dressing was delicious, and we substituted creme fraiche for the mayo so it was healthier (relatively!). It's best to make the dressing a few hours in advance and let it get infused with the pepper, chives, and scallions. The sweet peas and shrimp were a great contrast to both the tangy buttermilk dressing and the tomato sauce.

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