Ingredients with Measurements:
- 1 lb Berlingozzo pasta
- 1 lb large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking shrimp and asparagus
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Berlingozzo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
4. Add the asparagus to the skillet and cook until tender, about 5 minutes.
5. Pour in the white wine and stir to combine. Cook for an additional 2-3 minutes until the wine has reduced slightly.
6. Add the cooked Berlingozzo pasta to the skillet and toss to combine with the shrimp and asparagus.
7. Sprinkle grated Parmesan cheese over the top and season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 540
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 200mg
- Sodium: 540mg
- Total carbohydrates: 52g
- Dietary fiber: 5g
- Sugars: 4g
- Protein: 36g
Substitutions for ingredients:
- Berlingozzo pasta can be substituted with any other type of pasta.
- Asparagus can be substituted with green beans or broccoli.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Use scallops instead of shrimp for a different seafood option.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to cook the pasta until al dente to avoid it becoming mushy.
- Don't overcook the shrimp or they will become tough and rubbery.
- Use fresh asparagus for the best flavor and texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the leftovers until heated through or heat in a skillet over medium heat until warmed.
Presentation ideas:
- Serve the Berlingozzo with Shrimp and Asparagus in a large pasta bowl or individual plates.
Garnishes:
- Garnish with chopped fresh parsley or basil for added freshness.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
Food safety advice:
- Make sure to cook the shrimp and asparagus to the proper temperature to avoid any foodborne illnesses.
Food history:
- Berlingozzo is a type of pasta that originated in Tuscany, Italy.
Flavor profiles:
- This dish is savory, garlicky, and slightly tangy from the white wine.
Serving suggestions:
- Serve with a glass of white wine for a complete Italian meal.
Related Categories
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Region: Italian