Lemon Farfalle with Shrimp and Asparagus

Pasta, shrimp and asparagus? So very good. Here, take a bite!

Rodney's not a huge fan of pasta, which can be disappointing and occasionally frustrating. But when I'm making the grocery list and whip out "pasta, shrimp, asparagus" as an option, Rodney might be game.  This time, it was a direct hit.

Lemon Farfalle with Shrimp and Asparagus

1 (14-oz.) can garbanzo beans, drained, rinsed

1/3 c lemon juice
1/4 c plus 2 tablespoons extra-virgin olive oil, divided
1/2 tsp sea salt, divided
1/2 tsp pepper, divided
8 oz. farfalle (bow-tie pasta)
1 lb. asparagus, cut into 3-inch pieces
6 large garlic cloves, thinly sliced
1/2-1 tsp crushed red pepper
1 lb. shelled, deveined uncooked medium shrimp
1/2 c grated Romano Parmesan cheese, divided

Combine garbanzo beans, lemon juice, 1/4 cup of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in medium bowl.


Cook farfalle according to package directions, adding asparagus during last 3 minutes of cooking. Reserve 1/4 cup of the cooking water and drain the rest.

Meanwhile, cook garlic and crushed red pepper in remaining 2 tablespoons oil over medium heat 1 to 2 minutes or until garlic is tender.

Add shrimp; cook 2 to 3 minutes or until shrimp turn pink, turning once.

Add garbanzo beans; cook 2 minutes or until warmed through.

Add farfalle, reserved cooking water and remaining 1/4 teaspoon salt and pepper. Cook and stir until farfalle is coated with sauce.


Remove from heat; stir in nearly all, or all, of the cheese. Sprinkle with remaining cheese if you reserved any.


Serve.



While I knew this was going to be good, I didn't realize exactly how good it would be!  I think it's Rachel Ray that would say, "YUMMO!"  I've never seen her show but I have heard that's her catchy annoying little phrase.

Again, YUMMO!  This stuff is simply fantastic!  The garbanzo beans in the mix were a little weird and had a tendency to roll to the bottom of the bowls, but still, an excellent recipe.  Both Rodney and I enjoyed it. I really liked how the perfectly cooked asparagus was done in the pot of pasta, saving time, water and energy. 

Because the recipe didn't call for it, I didn't bother to use fresh lemon juice.  Next time, I'll be sure to do just that as it would as a little bit more of sour zing-zowie against the slight heat of the crushed pepper, possibly putting the recipe in the rankings for a Rodney's Picks award.  While I'm at it, I might cut the asparagus into 1.5-2" pieces, making it a little easier to eat -- I'll be sure to add the asparagus a little later in the pasta cooking time to accomodate, but not by much.

Cost:

• garbanzo beans: $0.89
• farfalle pasta: $0.50
• asparagus: $2.33/1.17 lb
• garlic: $0.14/bulb
• shrimp: $3.50
• Parmesan cheese: $0.75

Total: $8.11 or $2.03 for each of four servings.

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