3/4 lb. whole-wheat linguine, boiled and drained
24 shrimp, peeled and cleaned
1 Markon First Crop Red Bell Pepper, cut into strips
1 Markon First Crop Yellow Bell Pepper, cut into strips
4 cloves Ready-Set-Serve Peeled Garlic, sliced
1/4 cup Markon First Crop Italian Parsley, chopped
1/4 cup olive oil
Heat 2 Tbsp. of oil in a large pan. saute shrimp until just cooked; remove from heat and reserve. Add remaining oil to pan and saute peppers and garlic.
Toss together shrimp, vegetables, Italian parsley, remaining oil from the pan, and pasta. Season with salt and pepper and serve.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.