From chef and author Emeril Lagasse
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt
freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves
In a large saut� pan, over medium heat, add the oil and mushrooms. Season with salt and pepper. Saut� for three minutes. Add the leeks. Season with salt and pepper. Saut� for one minute. Add the shrimp. Season with salt and pepper. Saut� for three minutes. Add the garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper. Continue to saut� for two minutes. In a large mixing bowl, toss the pasta with the vegetables. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley. Makes 4 servings.
Recipe copyright �2000 by Emeril Lagasse
Pasta Index | Recipe Index | Home