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Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
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Popular Posts
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The Northern Spy is a variety we’re just finally starting to get a decent crop off. Northern Spy is an heirloom apple that characteristical...
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Buttery Shrimp and Radish Pasta – Market Fresh Recipe
Produce is a bit late this year but lettuce, spinach and radishes are just a few things popping up at your markets. Today I’m going to share with you one of Diane’s recipe’s that feature radishes.
Buttery Shrimp and Radish Pasta
Ingredients:
Coarse salt and ground papper
3/4 pound linguine or other long pasta
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
1 pound frozen large shrimp (peeled and deveined), thawed
Directions:
In a large pot of boiling salted water, cook pasta according to
package instructions. Reserve 1 cup pasta water; drain pasta and
return to pot. Add 2 tablespoons butter and toss until butter is
melted; keep warm.
Meanwhile, in a large skillet, melt 1 tablespoon butter over
medium-high. Add garlic and radishes and cook, stirring occasionally,
until radishes are crisp-tender, 3 minutes. Add radish greens and cook
until wilted. Season with salt and pepper, then add to pasta and stir
to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season
with salt and pepper, and cook, stirring occasionally, until opaque
throughout, 4 minutes. Add shrimp to pasta and toss, adding enough
pasta water to create a light sauce that coats pasta.
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