Home Cooking

Spring Orecchiete with Shrimp

May 12 2012 - 7:51 PM

Seasonal pastas are often a challenge because we can get into a rut. That jar of tomato sauce just looks so tempting and familiar! I like to take inspiration from the restaurant dishes I love. I couldn’t stop thinking about the orecchiete at Balena. The orecchiete, or “little ear” in Italian, is just so adorable, and those nooks are the best vessel for a chunky sauce or vegetables.

It’s the perfect time of year for spring peas. Even if you only have access to frozen ones, throw some into this dish. The sauce is light and fresh, not to mention easy to make. And I’d definitely recommend using fish or shrimp to finish off the dish. You might even want to double this recipe.

See the recipe here.

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