Pike Place’s Cucina Casalinga shares recipe for caserecce with prawns and asparagus

Looking for the perfect thing to cook up this summer?

Michela Tartaglia from Pasta Casalinga at Pike Place Market joined the show to share a delicious and fresh pasta recipe that hits the spot!

Caserecce with PNW spot shrimp, purple Yakima Valley asparagus and capers

  • 2 tablespoons extra virgin olive oil
  • 1 small shallot, finely chopped
  • 1 tablespoon capers
  • 4 asparagus, cleaned and trimmed
  • 16 shrimp
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 16 ounces caserecce pasta
  • 1 tablespoon toasted breadcrumbs
  • Lemon peel
  1. In a medium sized pan, heat the extra virgin olive oil over medium heat and after a minute add the shallot, capers and asparagus. Cook for 2 minutes, stirring occasionally.
  2. Add the shrimp, red pepper flakes, salt and pepper and cook for another 2 minutes. Turn it off.
  3. Meanwhile, cook the caserecce al dente in plenty of boiling salted water.
  4. Drain the pasta, reserving some of the water, and add to the pan.
  5. Turn the heater back on.
  6. Quickly sauté the noodles for a minute.
  7. Arrange in 4 pasta bowls, making sure to distribute the shrimp evenly.
  8. Finish with some breadcrumbs, a drizzle of extra virgin olive oil and some lemon zest.
  9. Enjoy!

Segment producer Joseph Suttner. Watch New Day Northwest at 11am on weekdays KING 5 and live streaming at KING5.com. Contact New Day.

https://www.king5.com/article/entertainment/television/programs/new-day-northwest/pike-place-cucina-casalinga-recipe-caserecce-prawns-asparagus/281-28b399e2-33fd-4ad1-8a0b-25a5f52ffea4 Pike Place’s Cucina Casalinga shares recipe for caserecce with prawns and asparagus

Emma James

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