|Scallions and Green Garlic|
Springtime Shrimp Alfredo
1/2 pound medium raw shrimp (peeled, deveined, and tails removed)
2 green garlic, chopped
2 scallions, chopped
3/4 cup grated parmesan cheese
8 ounces fettuccini (or other pasta)
1 tablespoon olive oil
1 tablespoon butter
1 cup whole milk
1 teaspoon cornstarch
freshly ground black pepper
Fresh parsley, chopped
Cook pasta according to package directions. Mix cornstarch and milk in a small bowl, set aside.
In a large skillet, heat butter and oil over medium-low heat. Add garlic and onions and cook until softened. Do not brown. Add raw shrimp to skillet and cook until shrimp turns pink (1-2 minutes). Stir milk mixture to be sure cornstarch is well blended in and pour it into the pan. Add parmesean cheese, pepper and salt. Stir until the sauce thickens.
Pour mixture over cooked pasta and garnish with parsley.
Makes two generous servings. Add a fresh garden salad and some crusty bread and you have yourself a quick meal for dinner.
Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.