Image Up Advertising & Design

28 FOUR SEASONS BREEZE | APRIL 2021 INGREDIENTS Roasted Asparagus • 1-pound fresh asparagus • 1 Tablespoon olive oil • Kosher salt and freshly ground pepper to taste Lemon Butter Sauce • 12 Tablespoons cold unsalted butter, sliced into ½ inch pieces, divided • 2 Tablespoons finely chopped yellow onion • 2 garlic cloves, minced • 1/3 cup dry white wine • 3 Tablespoons fresh lemon juice • Kosher salt and pepper to taste Linguine and Shrimp Scampi • 1-pound linguine • Kosher salt, divided • 3 Tablespoons unsalted butter • 2 Tablespoon extra-virgin olive oil • 1-1/2 Tablespoons garlic, minced (about 4 cloves) • 1-pound large shrimp (about 16), peeled and deveined, tails may be left on • 1/4 teaspoon freshly ground pepper • 1/8 teaspoon red pepper flakes, optional • 1/3 Cup finely chopped fresh parsley • Zest of one lemon, finely grated • 1/4 Cup freshly squeezed lemon juice, about 2 lemons) • Shredded or shaved parmesan cheese for topping Roasted Asparagus Preheat oven to 400 degrees. Line a baking tray with aluminum foil. Wash and pat dry the asparagus. Cut or snap off the fibrous end of each asparagus spear and discard. Cut the remaining asparagus into 2-inch pieces. Pour the Tablespoon of olive oil onto the baking tray. Sprinkle the salt and pepper over the olive oil. Add the asparagus and mix completely coating all the pieces with the oil and seasoning. Evenly spread the asparagus on the pan making sure it is in a single layer. Place in preheated oven and roast for 5 minutes. Turn the asparagus to recoat in oil. Bake an additional 5 to 10 minutes depending on the thickness of the asparagus. It should be crisp/tender when done. Remove from oven and set aside. Lemon Butter Sauce Keep the butter refrigerated until ready to use; it should be cold when added to the pan. Melt one Tablespoon of the butter in a medium (8-inch) skillet over medium heat. When the butter is melted add the onion and garlic. Cook stirring frequently watching carefully so the garlic doesn't burn. Cook until the onion is translucent about 3 to 4 minutes. Stir in the wine and lemon juice. Bring the mixture to a boil over high heat. Continue to cook 3 to 5 minutes, until the liquid is reduced to about 1/4 cup. Reduce the heat to low. Add three Tablespoons of butter at a time, and whisk in the butter until it is completely melted. Continue adding the butter 3 Tablespoons at a time until all the butter has been added to the sauce. Do not rush this step, it is a process. You want the butter to slowly soften into an emulsified sauce, not melt quickly. If the butter melts too fast, the sauce will separate. Season to taste with the salt and pepper. Remove from heat and set aside. The sauce can be left at room temperature for up to 2 hours. If you need to reheat the sauce, do it over a low setting otherwise the sauce will separate. It will still taste the same, but will look more like melted butter. Linguine and Shrimp Scampi For the pasta, bring a large pot of water to a boil over high heat. When water has reached a rolling boil, add 2 Tablespoons of salt and the linguine. Stir to make sure all the pasta is separated. Cook for 7 to 10 minutes, or according to package directions. Pasta should be tender, but still a bit chewy to the bite. Meanwhile, in a large (12 inch) skillet melt the butter and olive oil over medium heat. Add the garlic. Sauté for 1 minute. Be careful not to let it burn. Add the shrimp, 1-1/2 teaspoons of salt, black and red peppers. Cook until the shrimp turn pink turning them so both sides are nicely pink, about 3-4 minutes. Remove from heat. Add parsley, lemon zest and juice. Stir to combine. When the pasta is done, drain the cooked linguine. Then put it back in the pan. Immediately add the lemon butter sauce, the shrimp scampi, and the asparagus. Toss well and serve immediately. This dish is delicious and the components are versatile. Don't be put off by the multiple steps. Together they make a delightful spring dish. Individually they can be used for several different meals. For instance, I roasted two pounds of asparagus. I left the stalks whole in one pan and used them as a side dish for another meal. I prepared the stalks in the second pan to use in this recipe. The Lemon Butter Sauce is from a cookbook from Carrabba's Italian Restaurant. They use the sauce on many of their fish and chicken dishes. The linguine and shrimp scampi can be made as a stand-alone meal. Serves 6. DIRECTIONS Linguine with Shrimp Scampi & Roasted Asparagus in Lemon Butter Sauce By Irene Welker

• Cover