Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp. This Creamy Spring Pasta uses Argentinian Pink Shrimp These are a little sweeter than the average shrimp, almost taking on a lobster taste. They are wild caught off the coast of Argentina and are a beautiful deep pink color when raw. I like to keep a bag of these large shrimp in my freezer at all times for a quick addition to any meal. They thaw out in no time at all and can even be added to your sauté pan slightly frozen top ensure a very moist,…
-
-
Scallop Pappardelle with Lemon Shallot Tarragon Sauce is a light dish celebrating fresh citrus and herbs with nutty browned sea scallops. I love this time in Spring where the herbs are fresh and plentiful. They can take a simple dish and add a certain elegance. Tarragon has always been my favorite herb to pair with seafood. It’s fresh, yet it’s sweet with a slight taste of anise. Paired with seared sea scallops in a lemon shallot sauce, it’s the perfect Spring garden meal for your next weeknight gathering.
