Orecchiette with Asparagus, Peas and Shrimp

Here’s one of my favorite spring pasta recipes – Orecchiette with Asparagus, Peas and Shrimp. If you can get fresh peas you can substitute them for the frozen, but cook them 3 or 4 minutes more. Adding the shrimp makes this a heartier (but still light and elegant) pasta entrée. Buon Appetito! #TuttiaTavolaaMangiare #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25yearsoflidia

Recipe – https://lidiasitaly.com/recipes/orecchiette-asparagus-peas/

00:00 – Intro
00:10 – Cooking the Orecchiette
00:45 – Making the Sauce
02:50 – Sharing Recipes
04:40 – Combine Orecchiette with Sauce
05:50 – Plating and Tasting!

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Oreet asparaget with asparagus and peas and scallions. Very vegetarian pasta dish. Delicious. But today we’re going to add some shrimps just to dress it up. And orete is a pasta or is the earlobe and it looks like the earlobe. That’s why it’s called orete. And it’s very much uh pasta of the south of Italy, especially the heel of Italy. So, while the pasta cooks, we’re going to have the sauce done. Boiling water, salt, and no oil. I always tell you, you know, you always tell me, “Oh, do I put oil in the pasta cooking water?” No, no, no. So, let that cook. Let’s begin the sauce. I am going to sauté the shrimps first because the shrimps don’t take much to cook and I’ll add them towards the end. But I want to give them some flavor so they don’t taste like raw fish when you throw them in there. This way you flavor each fish. Just sauté the shrimps a little bit in the olive oil. You don’t want to cook them. You just want to kind of sear them off a little bit. I like a little salt. I put a little percho to make them nice and spicy. And that’s all it takes. You see, they’re just beginning to change color. They’re still raw, but that’s the way you want them. And now we’ll begin to make the sauce. The garlic and the asparagus is the one that takes the longest to cook. Cut the asparagus. like that. And then like the potatoes, you just kind [Music] of see asparagus. Let’s put that in. Going to put just a little bit of salt and a little bit of the pasta water. You know, sometimes you fret, what am I going to make my sauce with? Stock. this. No, especially if you’re making a sauce for pasta, pasta water will do the trick. So, let’s put the peas right in there. Let me mix the pasta. Make sure that the pasta is fine. Every once in a while, you have to pay attention to the pasta. uh if it’s especially if it’s the spaghetti the long pasta. Well, that’s simmering away. You know, I just love being in contact with you out there and now you’re even more sharing your recipes with me. So, let me share with you what I really loved. So, Sabrina and Evelyn, they have this wonderful platter of stuffed muscles. Muscles are delicious. They’re simple. They’re inexpensive. And you can make them in advance. And this looks so delicious. And BB, you made orete with asparag pelli and then asparaguses and peas just like I and then you topped it with pea shoots. Brava BB. Oh my goodness. I love it. I love seeing things that you guys cook at home. So a little bit more of oil is due here. You know, especially in south of Italy, they don’t just don’t use butter, you know. It’s all about olive oil. And scallions are another one of my favorites. It is refreshing that I usually take the white part because that takes a little bit of cooking and I put it in before and then I cut the green part and that’s for the decoration at the end. I put a little pepperonino. I put a little bit on the shrimps but I didn’t put it in here. A little bit of salt and let that simmer away. You know, these are all kind of spring vegetables. Although here you find them year round, but vegetables are best when they’re in season. And I go back to Istria every year in the springtime to forage for wild asparagus. The wild asparagus is a thin asparagus, but when it’s just a shoot, it is delicious, tender, and really intense bitter. But I love it. Okay, so I’m looking at the sauce. The vegetables are cooked. Let’s see what’s happening with the pasta. Okay, it’s al dente just the way I want it because, you know, I like to finish cooking it in the sauce. So, let’s fish it out and put it right in the sauce. And as you notice, I haven’t put the shrimps in there yet. We don’t want to overcook them, but we want to finish the orete in this delicious sauce. Just like that. [Music] The scallions, the green part of the scallions looks delicious. Uh, I have the shrimps. I’m going to add them in. They’re big. You could cut them in half so that everybody gets a piece or two, but you know, these beautiful shrimps really will make an impact. When I plate it when, you know, beautiful looks. Look at this. And with fish. In southern Italy, they use breadcrumbs instead of cheese when they have their pasta with with fish. So, I would say some tali. Just like that. Just like that. And these are talisi. Nice and hard. And let’s just give them a few whacks. Just like that. Mhm. And here I have like cheese. How do you like that? Okay. So, let me I can put a little bit of tali, the poor man’s cheese as they call it in Italy. Just like [Music] that. And you can crack them up like that and put them on the table just like cheese. So I think this looks beautiful. [Music] Might delicious bellisimo bonimo and mop. I’m looking for inop my dish mop because I’m going to haveino a little bit. I want to taste it asare. So asare my plate so I can taste. Okay. M just like that. That’s beautiful for me. Let’s put a little bit of shall we say poor man’s cheese. Just a little bit on top like that. And what this will do, it will also give us a nice little crunch. And I’m going to taste. You know, I am hungry. Let me taste this. M. Good. Light. Very flavorful and simple to make. Body simo.