GOLDEN VALLEY, Minn.-- Noodles & Company Executive Chef Ross Kamens joined us this morning with the restaurant's new spring dish, Asparagus & Lemon Linguine.
Noodles & Company has 25 locations across Minnesota. To find one near you, visit www.noodles.com.
Asparagus & Lemon Linguine (with shrimp)
1 lb Linguine cooked al dente
2 cloves of fresh garlic, chopped
1 T White wine (optional)
¼ cup Chicken stock or vegetable stock
1 T Balsamic vinegar
1 T Extra virgin olive oil
1 bunch fresh asparagus (blanched)
½ red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
Kosher salt (to taste)
Crushed red chilies (to taste)
1-2 T Olive oil
1 lb Shrimp (peeled & de-veined)
1-2 T Fresh basil chiffonade (thinly shredded)
4 T Feta cheese (crumbled)
1/2 Lemon fresh, juice
Prep for the pasta dish:
Cook the pasta to al dente (read package for directions). Stop the cooking process in cold water, drain, then toss with 1 TB olive oil & set aside.
Cut bottom 1/3 of asparagus stalks off & discard.
In a pot of boiling water, blanch the asparagus for 1 minute, then shock the asparagus in cold water to stop the cooking. Drain, then cut in half & set aside.
Crumble the feta cheese and set aside. Slice the onions and mushrooms, chop the garlic & basil, keep all ingredients separate & set aside. Squeeze juice from lemon.
To make the dish, start with a 14 inch sauté pan over medium heat. Allow the pan to get hot before adding olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized (browned). Add shrimp and crushed chilies. Add the noodles & stir, combining ingredients. Deglaze the pan with the white wine then add the stock. When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus and basil. Toss & stir. The entire process will only take a few minutes. Once removed from the heat, quickly toss in lemon juice. Place onto a platter & finish with the crumbled feta cheese. Enjoy!