Easter Shrimp Pasta
Makes 4 servings
1/2 pound deveined shrimp
1 box of your favorite dried pasta
1 bunch of fresh asparagus
2 leeks sliced
1 1/4 cup part skim Ricotta
1 cup Parmesan or Asiago
1 lemon or orange (you will need zest and juice)
Directions: Start boiling your salted pasta water. Once the water is boiling cook the asparagus for a couple of minutes until bright and tender.
Heat up a pan with a couple of tablespoons of olive oil or butter (whatever you have on hand will do). Cook the leeks in the pan for about 5 minutes or until starting to wilt a bit and become brighter, add two tablespoons of citrus zest with about an eight a cup of juice (I prefer lemon but either works well). Then add the shrimp and cook until they become white. Boil your pasta until al dente, usually this takes about 7 minutes. Then toss the pasta into the pan with the shrimp, reserving a cup of the pasta water. Add the cheeses and the asparagus to the pasta and mix until combined. Slowly add pasta water until sauce is smooth. Enjoy on your beachside porch with family and friends. From my borrowed big kitchen to yours, Happy Spring!