Recipe By: Dave Mathews
Serving Size: 2
Preparation Time: 40Min
4 Tablespoons butter
6 oz mushrooms
1 dozen cherry tomatoes
Salt & Pepper
6 oz spaghetti
1 shallot diced
2 cloves garlic minced
1/4 tsp pepper flakes
3/4 cup white wine
1 large carrot
8 large asparagus cut into 1 inch
1 cup vegetable stock
15 medium to large shrimps, deshelled
1 cup choped spinach
1/2 cup chopped arugula
3/4 cup Parmesan cheese
1. Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushroom, tomatoes and salt and pepper. Cook for approximately 5 minutes. Remove from pan and set aside.
2. Cook spaghetti in salted water.
3. Add remaining butter to pan . Add the shallot and cook for 3 minutes. Add the garlic and pepper flakes and cook at low heat for another 30 seconds to a 1 minute.
4. Add carrots, asparagus and wine and cook until reduced by half, about 5 minutes. Remove vegetables.
5. Add the vegetable stock and bring to a simmer for 2 minutes. Add the shrimp and cook for another 2 minutes. Add the vegetables and heat through for another 2 minutes.
6. Add the spinach, arugula and cheese to a large warm bowl. Transfer the noodles to the bowl and mix well.
6. Add the vegetables and shrimp mixture.Toss and season with salt and pepper as needed.
