There’s a pasta shop in the North End that I live for – DePasquale’s. It’s family run, and some of the most amazing food you’ll try. They make a mean pesto, amazing sauce and breath taking pasta. We’re talking raviolis stuffed with prosciutto and fig, squid ink fettuccine and more.
We made a stop this weekend and picked up some lobster fettuccine. Delicious. Since you can’t serve lobster fettuccine alone, we decided to pair it with shrimp in a brown butter sauce.
Here’s what you’ll need –
- Lobster fettuccine (or plain, if you don’t live in Boston or near a specialty pasta shop)
- 1/2 lb of shrimp
- 6 spears of asparagus
- 3 tbsp butter
- 1 tbsp parsley
Start boiling your water for the pasta. In a large frying pan, melt the butter and continue to heat on medium until it starts to brown (about 5 minutes). Add parsley. Add shrimp and cook through (about 3 minutes). Chop asparagus into bite size pieces and add to pan.
During this time you should have probably added the pasta to the boiling water. If it’s fresh, it’ll only need about 3 minutes to cook. Drain and add the pasta to the shrimp. Toss and coat with butter.